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VEGETABLE RICE ROLLS

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Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly feels like we’ll be able to do that again soon, it does seem like ages ago that I tasted something for the first time and wondered, “How did they make that?” Discovering a new dish is one of my favourite things about travel. These rice rolls are one of those recipes I remember trying out after one glorious holiday in Asia, and since then, they’ve become one of my undisputed Saturday afternoon go-tos. I also find making them to be so therapeutic – you get into a rhythm – and before you know it, they’re done!

VEGETABLE RICE ROLLS

TIME: 1 hour | SERVES: makes 20

INGREDIENTS

for the pickled carrots

40 g (50 ml )sugar

50 ml water

50 ml white wine vinegar

4 large carrots, peeled

for the rice

125 ml Spekko Jasmine Rice

15 g pickled ginger, finely chopped

10 ml pickled ginger juice

6 spring onions, sliced

10 g white sesame seeds, toasted

10 g black sesame seeds, toasted

for the rice paper rolls

20 cocktail rice paper wrappers

40 ml Japanese sushi mayonnaise

1 cucumber, cut into 5cm ribbons

2 radishes, thinly sliced

25 g fresh basil leaves

25 g fresh mint leaves

25 g fresh coriander leaves

for garnishing

24 ml sesame oil

15 g white sesame seeds, toasted

10 g fresh coriander

10 g fresh mint

10 g pea shoots

20 g crispy fried onions

for the avocado herb sauce

200 ml coconut milk

1 avocado

juice of 3 limes

15 ml white balsamic vinegar

10 ml fish sauce

10 ml honey

3 ml green Tabasco sauce

10 g fresh coriander

10 g fresh mint leaves

10 g chives

10 g fresh dill

salt and freshly ground black pepper

METHOD

for the pickled carrots

Place the sugar, water and vinegar in a small saucepan and place on a low heat. Stir until sugar has dissolved. Remove from the heat and leave to cool. Slice the carrots into thin julienne strips and place in the pickling liquid.

for the rice

Cook the rice according to instructions on the back of the packet. Leave to cool. Once the rice is cooled add the pickled ginger, pickled ginger juice, spring onions and the white and black sesame seeds. Keep to one side.

to roll the rice paper rolls

Pour 500 ml water in a pan and heat to just before boiling. Remove from the heat and carefully dip on rice paper in the water for 5 seconds. Take out and place flat on your work surface. Repeat with four more wrappers. Place a teaspoon of rice in the centre of a wrapper and top with cucumber ribbons, sliced radishes, pickled carrots, basil, mint and coriander. Fold one part of the rice paper wrapper over the length of the filling. Then, fold the two opposite edges of the wrapper over the width of the filling. Continue to roll the wrapper until closed. Brush with a little sesame oil and place on a serving plate. Repeat this process with the rest of the dipped wrappers and then repeat with rest of ingredients. Garnish with sesame seeds, coriander, mint, pea shoots and crispy fried onions.

for the avocado herb sauce

In a blender, combine the coconut milk, avocado, lime juice, vinegar, fish sauce, honey, Tabasco and herbs. Blend until the mixture is smooth.

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