|Rice Paper Rolls (sorry... photo reminiscent of the skinless chicken sausages)|
- A selection of Failsafe Vegies, grated and julienned to your heart's content:
- Celery, Mung-bean Sprouts, raw Choko, Iceburg Lettuce, Cucumber*, Carrot*
- Vermicelli Rice Noodles and Rice Paper Rolls are both in the Asian aisle of your local supermarket. ( Read carefully, the ingredients should be rice and water, nothing else.)
- Left over cooked chicken or even Deli Chicken
- Small bowl of Cashew Cream
- Arrange all the food in the centre of the table. This is a help-yourself type meal
- Boil the kettle for the water needed to soften the noodles and the paper rolls.
- Beside an adult, or even better, on a separate table, have a dish of quite hot water sitting there in which to dip the Rice Paper Rolls. Dip quickly, lay out on your plate and quickly layer in your sauce, meat, vegies and noodles. Figuring out how much you need is half the fun.
- To roll it up, make sure the food is compact in the middle of the paper. Fold the closest side over the filling and tuck it over, sort of rolling backwards to 'tighten' it as you go. Now fold over each side 'flap' and then continue rolling the whole thing away from you. You should have a nice tight roll... but you probably don't and now you have to hold it all together and shove it in your mouth. Again... half the fun.
- This is a fun meal to have with your family, but best not on a night where time is an issue. It can be a long, slow and messy meal. Half the fun.... wait... that was 3 halves.
Verdict: Enjoyed by all... with various success at rolling.
Tweeks: I'm going to have to experiment with more sauces. Any ideas? Suggestions?
Do read the comments for some more ideas and suggestions from those in the know.
|We start all pretty like this...|
(Cucumber (sals), choko, lettuce,
rice noodles, chicken, cashew cream)
|Then we get into a bit of this...|
|and then we end up more like this.|