Week 10 of the Cookbook Challenge and the theme is Cool. I happened to be in an Asian grocery when thinking of inspiration and decided on rice paper rolls. I went with a recipe from a Marie Claire cookbook called Cooking, which is actually written by Donna Hay.
Ingredients
12 rice paper sheets
1 cup snow pea sprouts (I’m not sure what this is, I just used bean sprouts!)
1/2 cup shredded carrot
1/2 cup shredded raw beetroot
125g enoki mushrooms (find these at most Asian grocers)
1/4 cup mint leaves
1/4 cup Thai basil leaves
Dipping sauce:
2 tablespoons lime juice
2 tablespoons chilli sauce
2 teaspoons brown sugar
Soak rice paper sheets a few at a time in warm water until they are soft (mine took about 30 seconds each). Place a small pile of sprouts, carrot, beetroot, mushrooms, mint and basil on each rice paper. Fold and roll to enclose
To make dipping sauce, combine lime juice, chilli sauce and sugar.
[...] & risoni salad Yen from Food for Four – Cold prawn salad Carolyn from Gluten Shmooten – Rice paper rolls Rilsta from My Food Trail – Chocolate mocha dacquoise terrine Cherrie from Sweet Cherrie Pie – [...]
Hi Carolyn – these look really fresh and tasty, especially with beetroot added. How did they taste?
The beetroot gives it a really good kick. You can’t really taste the mushrooms, but they tasted really nice. It’s a good recipe to make when it’s really hot, they’re very easy.
[...] theme is Vietnamese. The only remotely Vietnamese recipe I have in any of my cookbooks is Rice Paper Rolls, which I did back in week 10. On a recent trip to Vietnam I fell in love with Pho – a [...]