Friday, April 9, 2010

Fresh Spring Rolls with Rainforest Fruit Dipping Sauces

This recipe is from Geraldine McGuire of Rainforest Bounty

(Serves 8 people)


1 packet dried spring roll rice wrappers

150 gms cooked prawns, chicken or duck (chopped roughly)

2 cups cabbage (chopped finely)

1 carrot (grated)

50-100 gms fresh bamboo shoots (marinated)

100gm rice noodles (soaked in boiling water until soft – approx 10 mins)

Bunch Vietnamese mint (chopped finely)

½ cup lime (lemon) juice

1 teas fish sauce

1 teas soy sauce (or marinate from bamboo shoots)

1 tabs Rainforest Lemon Jus

Soak rice noodles until soft


Mix all ingredients (except wrappers) together until well combined.

Soak wrappers, a few at a time in warm water until they start to soften.

Place two tablespoons of mixture at one end of wrapper, fold in sides and roll up.

Mix up rainforest fruit conserves with sweet chilli sauce, to use as dipping sauces.

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