Method:
1 Heat oil in a large saucepan over medium heat, add chilli, carrot, bok choy, onion and garlic, cook 1-2 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.
Recipe Database
Vegetable rice paper rolls recipe
28/02/2008
Jared Ingersoll
This recipe is listed under:
Snacks/Starters Recipes, Vegetarian Recipes
Ingredients:
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 root
1/2 small brown onion, roughly chopped
2cm piece ginger, peeled, chopped
2 garlic cloves, sliced
1 tsp fish sauce
2 tbs lime juice
2 tsp caster sugar
