Rice Paper Rolls with Cashew Nuts
I recently discovered East Bali Cashews – which I included in this recipe www.eastbalicashew.com
1 large avocado, quartered then thickly sliced
Juice ½ lemon
1 pack 22cm-diameter rice papers
Large bunch mint, leaves only
3 medium carrots, trimmed then julienned
1½ large red capsicums, julienned
1 telegraph cucumber, julienned
3 spring onions, trimmed then julienned
½ cup cashews, lightly salted (we used Native
Cashews from East Bali Cashews)
Large bunch coriander, leaves only
Citrus Chilly Dipping Sauce
½ tsp finely grated ginger
Juice 2 oranges
Juice ½ lime
1 Tbsp sweet chilli sauce (check label if eating
1 tsp fish sauce (check label if eating gluten free)
¼ tsp sesame oil
¼ tsp soy sauce (check label if eating gluten free)
½ tsp sesame seeds
½ red chilli, finely sliced
Cover a large board with a damp linen tea towel. Fill a dinner plate with water. Sprinkle lemon juice on the avocado. Make the dipping sauce by mixing all the ingredients together in a small bowl
Dip a rice paper into the water, leave for 30 seconds to soften then transfer to board (the paper will continue to soften while you work). Place a couple of mint leaves in centre of paper. Top with some carrot, capsicum, cucumber and spring onion. Add an avocado slice, a couple of cashews and some coriander. Fold ends in then roll up from bottom into a firm roll. Place, seam side down, on a plate and work quickly to make other 11 rolls.
Cut rolls in half and arrange on a plate. Serve with dipping sauce on the side.
Hands-on Time: 35 minutes | Serves: 6
Credit: Nadia Magazine.
Photography: Vanessa Lewis
Tip: The rolls can be made a few hours ahead. Dampen paper towels and tuck over rolls then cover with plastic wrap to stop them drying out.