Delicious, fresh vegetable rolls that are easy to make and a joy to eat!
Recipe by Chef Jamie Meireles, Corporate Chef, Oliver & Bonacini Events. Photo by Cindy La. Courtesy of O&B Caters.
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ingredients
Vegetable Cold Rolls
¼
lb(s) bean sprouts
200
mL snap peas, julienned
200
mL heirloom carrots, julienned
200
mL candy strip beets, julienned
¼
bunch Thai basil, leaves picked
¼
bunch coriander, leaves picked
¼
bunch mint, leaves picked
1
heads green leaf lettuce
8
piece 6-inch rice paper
Vegetable Dressing
100
mL rice wine vinegar
150
mL aji-mirin
salt and pepper
Dipping Sauce
200
mL sweet Thai chilli sauce
200
mL plum sauce
½
Anaheim chilli, finely diced
200
mL coriander, leaf and stem, chiffonade
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directions
Step 1
Prepare all vegetable garnish.
Step 2
Rehydrate rice paper in luke-warm water till pliable. Lay onto slightly damp cloth.
Step 3
Dress your vegetables with the rice wine vinegar mix, place green leaf lettuce down first, then vegetable mix almost dead center.
Step 4
Fold the bottom of the rice paper up ¼ of the way, then proceed to roll left to right keeping the roll as tight and neat as possible.
Step 5
Mix all dipping sauce ingredients together, and allow to sit for 30 mins to infuse flavors.