• Pickled Ginger
• 1 pkt round rice papers
• 1 cucumber, seeds removed and julienne
• 4 spring onions, sliced diagonally
• 2 small pkts bean thread vermicelli
• 2 chicken breasts, poached then shredded
• 1 sheets of nori, cut into strips
• 1 carrot, julienne
• 1 avocado, sliced
• 2 cup each of mint & coriander leaves
• 1 block firm tofu
• 3 tbls sweet chilli sauce
• 3 tbls tamari
• 1 tsp sesame oil
Place the bean thread noodles in a bowl and cover with very hot water.
They will soften in about 5 minutes.
Strain and place these onto a platter.
Whilst the noodles are softening, prepare your vegies.
You can either assemble these ahead of time or let your guests roll-up themselves.
To assemble the spring rolls, place 1 sheet of rice paper in boiling water for about 30 seconds.
Take out and place on a dry surface. Repeat for as many rolls as you want.
Start by placing a piece of nori on the bottom, (this keeps the wraps dry).
Then place a couple of pieces of carrot, 1 piece each of cucumber and avocado, chicken or tofu and a small amount of noodles and shallots.
Finish with a sprinkling of coriander and mint.
Don’t make the wraps too big, as they will burst.
Combine the 2 sauces with a few drops of sesame oil and enough water to thin it out.
Pickled ginger is great with these.