Ingredients
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1 small carrot, peel and julienned
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1/4 cup mint leaf
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3 tablespoons pickled ginger, finely sliced
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40 g baby dou miao or 40 g snow pea sprouts
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1 bunch chives, cut in 9 cm lengths
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rice paper sheet (8cm X 22cm)
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3 tablespoons freshly squeezed lime juice
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3 tablespoons Thai fish sauce
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1 clove garlic, crushed
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1 small cucumber, peeled and julienned
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10 g enoki mushrooms (the Japanese golden mushroom)
Instructions
- Soften rice paper sheets by soaking in warm water.
- When soft and pliable, remove and place on a clean cotton cloth.
- Lay a small amount of the filling along the centre top of the rice paper.
- Fold one side in towards the centre, then fold the bottom up towards the top.
- Roll the wrap over towards the remaining side to make a neat roll.
- Repeat the process until the rice paper and filling are used up.
- Combine all dipping sauce ingredients into a bowl.
- Serve with rice paper rolls.