CRISPY RICE PAPER ROLLS
What are we waiting for? Lets go!
1 packet rice paper rolls
1/4 red cabbage
1/4 green cabbage
1/2 red onion
Splash of maple syrup
Pinch of salt
Pinch of pepper
1 tsp. of Dijon mustard
Fresh coriander leaves
Peanut Dressing (also see the same on Dressing section)
1 cup (120 grams) of toasted peanuts
1/2 cup (120 grams) of water
Pinch of salt
Pinch of chilli flakes
1 tsp. of tamari
1 tsp. of agave
Blend everything until chunky/smooth
First off lets slice all our vegetables, the green/red cabbage & red onion need to be thinly sliced like a slaw and the rest of the veggies in strips exactly like for the sushi.
Take your green/red cabbage and red onion and marinate with maple, Dijon and salt. Give it a good squeeze with your bare hands and set aside. I like doing this because it gives the cabbage extra flavour and makes all the other vegetables come ALIVE!
For your dressing you just need to whizz all the ingredients together until a lovely chunky dressing comes out. If you need more liquids to get it going just add.
So get all your components out including rice paper rolls.
Get a bowl that is the same size or bigger than the rice paper rolls. Wet a kitchen towel and lay evenly in front of you. Boil a kettle with water and pour in the bowl and set next to you.
Place a rice paper in the hot water and when you feel it has softened place on the wet kitchen towel. Place your filings in the middle - I always like to put the fresh herbs first in this case coriander and the cabbage mix at the bottom, then work your way up.
Fold the bottom bit first so that it covers the filling, then the sides, and then gently roll until it closes. Think about it as making a burrito! Leave to the side until you fold all of them or until you run out of filling - that is what I normally do.
To show off this dish cut the rice rolls in half and arrange on a plate! Serve with peanut dipping sauce.