Vegetable Rice Paper Rolls

[Guest guest]

Vegetable rice paper rolls

 

 

olive oil

1 small red chilli, finely chopped

3 baby carrots, peeled, shredded

1 bunch bok choy, shredded

1/2 red onion, thinly sliced

1 garlic clove, crushed

small round rice paper wrappers

 

Dipping Sauce:

 

1 coriander (cilantro) root

1/2 small brown onion, roughly chopped

2 cm (3/4 " ) piece ginger, peeled, chopped

2 garlic cloves, sliced

1 tsp vegetarian " fish " sauce -OR- GF soy sauce

8 tsp lime juice

2 tsp sugar

 

 

1. Heat oil in a large saucepan over medium heat, add chilli, carrot,

bok choy, onion and garlic, cook 1 to 2 minutes until soft, set aside

to cool.

 

2. Half-fill a shallow dish with warm water. Dip rice paper wrappers

into water 1 at a time. Place on work surface, stand for 20 seconds or

until soft enough to roll without splitting. Top with chilli carrot

mixture Roll up, folding edges in to enclose filling. Cover with damp

paper towel, repeat with remaining wrappers and filling.

 

3. For the dipping sauce, combine all the ingredients in a mortar,

pound with the pestle until a paste forms. Serve with rice paper rolls.