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VEGETABLE ROLLS WITH DIPPING SAUCE
1
large carrot
2 Lebanese cucumbers, seeded
2 medium red bell peppers, seeded
1/3 cup lime juice
2 tablespoons chopped fresh coriander leaves
12 x 21cm-round rice paper sheets
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup sweet chili sauce
Cut
carrot, cucumber and bell peppers into thin
4cm-long strips; combine with 1 tablespoon
of the lime juice and 2 teaspoons of the
coriander in medium bowl, divide into 12
portions.
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Place
1 sheet rice paper in large heatproof bowl of
hot water, soak about 1 minute or until softened;
gently lift from water, place on board. Place
1 portion vegetable mixture across lower edge
of rice paper; fold in sides, roll to enclose
filling. Repeat with remaining rice paper sheets
and vegetable mixture.
Place
remaining juice, sugar, water and sauce in small
pan; stir over heat, without boiling, until sugar
is dissolved. Simmer, uncovered, without stirring,
about 5 minutes or until mixture thickens; cool.
Stir in remaining coriander; serve.
Serve
4.
[Low-Fat
Meals in Minutes, Australian Women's Weekly Cookbooks]
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