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Rice Paper Rolls with Cashew Nuts

Rice Paper Rolls with Cashew Nuts

Picture
I recently discovered  East Bali Cashews – which I included in this recipe www.eastbalicashew.com

Ingredients

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
gluten free)
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

Method

 Step 1
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

​Step 2 
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.
​
Step 3
Cut rolls in half and arrange on a plate. Serve with dipping sauce on the side.
Picture
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.
​Refrigerate.


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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact