RICE PAPER SPRING ROLLS

Loving these a little bit too much at the moment, I think it is the glorious aromatic flavours from the pork and prawn infused with ginger, soy, shaoxing and sesame oil along with the beautiful fresh crunch from the carrots, bean sprouts, peppers, red cabbage and spring onions, then with a gorgeous little dipping bowl of soy, mirin, brown rice vinegar, sesame oil and wasabi no wonder these are my favourite go to I fancy one of those this week!

Prep time 15-20 mins / Cooking time 0 mins

Ingredients

(Makes 6)

6 rice papers

100g pork mince

80g raw wild cold water prawns finely chopped

1 tsp coconut oil

3 carrot julienned

1/2 a bag of bean sprouts

1 handful finely sliced red cabbage

1 red pepper finely sliced

100g rice noodles cooked (optional)

4 spring onions julienned 

1" ginger grated

1 tsp soy sauce

1 tsp shaoxing wine

1/2 tsp sesame oil

Dipping sauce

1 tbsp light soy

1 tsp mirin

1 tsp brown rice vinegar

1 drop of sesame oil

A pea size of wasabi

1/2 red chilli thinly sliced (optional)

Firstly in the coconut oil pan fry the pork mince and prawns, once cooked take off the heat and add the ginger, sesame oil, soy and shaoxing, leave to cool.

Simple construction is all that is needed for these spring rice rolls, prep the rest of all of the ingredients and have them in a lovely row ready to use, take a dried rice paper sheet and soak in warm water to soften for approx three minutes, gently lift the soaked jelly soft rice paper and lay flat on your work top, in the centre of the wrapper starting at the top a third of the way down place some carrots, keeping a distance of one third from each edge, then top with a little of all the rest of the ingredients

To roll, bring the left and right sides of the rice wrapper towards the centre of the wrapper, then starting at the top fold over the top flap and keeping the left and right sides folded in roll the rice wrapper up.  This gets easier the more you make.  The skins have a tacky texture once dried, which if placed to close to another spring roll they will glue themselves together and tear apart when you try to separate them, so keep a little gap between each roll.

The dipping sauce

Mix all the ingredients together and enjoy dipping in your gorgeous spring rolls.