Asian rice paper rolls
Yield: 10
Portion size: 50g
Ingredients:
10x 15cm rice paper wrapper
2 small carrots cut into 5cm long julienne strips
½ small cucumber, cut into 3cm batons
5 spring onions, sliced thinly on the diagonal
1 knob of ginger cut into thin julienne
Equipment:
Bowl of hot water
Preparations:
1) Cut all the ingredients into the necessary cuts then place them on individual plates.
2) Take a rice paper wrapper and place it in a bowl of hot water for 10 seconds, then quickly place a bit of all the ingredients into the middle of the wrapper but not to full.
Fold in the sides and make sure the entire filling is covered and the wrapper is tight.
3) Slice in half at an angle and serve
Preparation time:
20 minutes
Plating:
Cut the roll in half on the diagonal and stand it on the base, drizzle with some sweet chili sauce and serve.
