Rice Paper Rolls with Cashew Nuts
I recently discovered East Bali Cashews – which I included in this recipe www.eastbalicashew.com
Ingredients1 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. |
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. |
