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Fragrant rolls with goy chay vegetables
Makes 12-14 Starters and mains
Ingredients
- 1 carrot, shredded
- 100g daikon, shredded
- 100g mangetout, shredded
- 100g bean sprouts
- 4 Thai shallots, finely sliced
- 100ml rice wine vinegar
- 100ml white wine vinegar
- 100g caster sugar
- 1 star anise
- 1tsp white peppercorns
- 1 lime leaf
- 1 packet crystal dumpling wrappers (rice paper roll wrappers)
- 30 la lot (wild betel) or perilla leaves
- small bunch Thai basil
- small bunch coriander
- small bunch Thai mint
For the dipping sauce 1
- 2tbsp black vinegar
- 2tbsp rice wine vinegar
- 3tbsp tamari
- 1tbsp clear honey
- 1 red chilli, deseeded and finely diced
- 2 garlic cloves, minced
For the dipping sauce 2
- 2tbsp shoyu (white soy sauce)
- 1⁄2 lime, juice
- pinch icing sugar
- 1 garlic clove, minced
Method
Soak the carrot, daikon, mangetout, bean sprouts and shallots in cold salted water for 10 minutes. Drain under cold water, rinse and set aside.
Combine both vinegars, the sugar, star anise, peppercorns and lime leaf in a pan. Add 100ml water and bring to the boil. Remove from the heat, leave to cool a little, then add the shredded vegetables and set aside to cool completely.
Drain the pickled vegetables. Set up a damp tea towel on the work surface. Dip a crystal wrapper in a bowl of warm water for a moment to soften it, then lay it out on the damp towel. Put one la lot leaf in the centre, followed by 2 basil leaves, 1 sprig coriander, 4 mint leaves, a little of the pickled vegetables, then another 4 mint leaves, 1 sprig coriander, 2 basil leaves and another la lot leaf.
Fold the bottom of the wrapper up over the veg to encase and fold the sides of the wrapper in towards the middle. Roll up tightly from the bottom. The wrapper should stick to itself and stay rolled up. Repeat until all the filling has been used up.
To make the dipping sauces, combine all of the ingredients for each in separate bowls. Serve the vegetable rolls with the dipping sauces.
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