KEY POINTS:
Enjoy a taste of Asia with these fresh rice paper rolls packed with seasonal vegetables
Serves 4
50 ml soy sauce
50 ml cold water
1 tsp fish sauce
1 Tbs mirin
1 Tbs lemon or lime juice
1 Tbs palm sugar, grated
1 red chilli, sliced seeds removed if preferred
2 courgettes
2 red capsicums
2 avocados
2 carrots
32 fresh mint leaves
16 sprigs of fresh coriander
16 rice papers
3 Tbs sesame seeds, toasted
1. In a small saucepan, heat the first seven ingredients, stirring until the sugar has dissolved, let cool.
2. Slice the courgettes finely then pour the sauce over. Marinate for 5 minutes, remove the courgettes and pour the sauce into dipping bowl.
3. Halve the capsicums, remove the core and seeds then slice finely. Halve the avocados, remove the stones and skin, then slice finely. Peel the carrots and slice into sticks.
4. Half-fill a large bowl with warm water. Soak the rice papers two at a time until soft and pliable - approximately 60 seconds. Lay them on a dry work surface. Lay some of each vegetable on to each paper, add the herbs then fold one end over to hold the filling. Roll up tightly. Sprinkle with sesame seeds and serve with the dipping sauce.
