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
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
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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