Yield: Starter for 4 people
INGREDIENTS
4 large rice leaves (or 8 small ones)
FILLING (divide into the 4 rolls )
- 1 Cup Bean Sprouts
- 1 Cup Snow Peas, Finely Julienne
- 1 Carrot, finely julienne
- 1/2 Julienne mango
- 1/4 Cup Coriander (leaves and stems)
- 1 Cup Julienne Avocado
- 1/2 Julienne apple
- 1 Lemon, juice and zest reserved separately
- 1/3 Cup NUTRA-FRUIT Sweetened Dried Whole Cranberries
- 1 tbsp. toasted sesame
ACCOMPANYING SAUCE
1/2 Cup NUTRA-FRUIT Cranberry, Raspberry, Blueberry, Green Tea Vinaigrette
TECHNICAL
Setting up the ingredients:
- Wash and dry the bean sprouts. Set aside.
- Snap off the ends of the snow peas and remove the string. Open the pods and remove the peas from their shells. Cut the pea shells into julienne strips. Set aside.
- Detach the coriander leaves and chop them finely. Blanch the stems for 15 seconds in boiling water. Set aside.
- Cut the carrots, mango, apple and avocado into julienne strips. Set aside.
- Zest the lemon and extract the juice. Reserve the zest and sprinkle the juice over the apples.
Making the rolls:
Start making the rolls, soak a rice paper in warm water for 30 seconds. Sprinkle with sesame seeds and a little lemon zest. Add a little of each ingredient of the filling in the center horizontally. Add 2 sprigs of blanched coriander on the rice paper then fold the base of the sheet over the filling, fold the sides inwards. Tighten well by rolling to enclose the filling. Repeat the steps for each roll.
SERVICE
Cut the rolls in half. Garnish with the snow peas, apple, bean sprouts and cranberry powder. Stir the cranberry, raspberry, blueberry and green tea vinaigrette vigorously and pour into a serving bowl to dip the rolls in. Enjoy.