Purple rice paper rolls
Cabbage is a winter wonder, growing effortlessly in conditions of bitter chill. Get the whole family involved in creating this colourful dish.
Ingredients12 red cabbage leaves (thick stems discarded) 50g vermicelli noodles 200g shredded cooked chicken or fried firm tofu 2 spring onions (scallions), thinly sliced 1 tbsp sweet chilli sauce, plus extra to serve 2 tbsp fried shallots 12 round rice paper sheets, 22 cm (8½ inch) in diameter 1 bunch of Thai basil, leaves picked 1 lebanese (short) cucumber, cut into matchsticks 1 carrot, to serve Shredded lime wedges, to serve |
MethodStep 1. Place the cabbage and noodles in a heatproof bowl. Cover with boiling water and stand for 4 minutes to soften; this will also turn your noodles purple. Fun! Step 2. Drain the noodles and place in a bowl. Drain the cabbage sheets on a paper towel. Step 3. In a bowl, combine the chicken (or tofu), spring onions, sweet chilli sauce and fried shallots. Step 4. Working with one sheet at a time, soak the rice paper in warm water for 10 to 20 seconds, or until just softened, then drain on a clean tea towel. Place a Thai basil leaf and then a cabbage leaf over the top. Add two tablespoons of the chicken (or tofu) mixture, then some noodles, cucumber and carrot. Step 5. Roll up just the cabbage to create a small cabbage parcel, then place it towards the bottom of the rice paper sheet. Bring the bottom edge of the rice paper up and over the cabbage roll, bring the sides in, then roll up to enclose the filling. Step 6. Place on a serving plate and cover with a slightly damp cloth to stop it drying out. Repeat to make 12 rolls. Cut in half and serve with lime wedges, sweet chilli sauce and any remaining Thai basil leaves. Serves 12. |
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This is an edited extract from The Little Box of Veg by Alice Zaslavsky, photography by Ben Dearnley. Published by Murdoch Books, RRP $29.99. |
