Spring Carrot Recipes

Rice Paper & Carrot Rolls - "A light and spicy dish - very moreish"

Ingredients (Serves 4-6): 20-24 rice paper discs (7 inches across) vegetable oil for frying 225g minced pork 175g raw prawns, peeled 4 shallots finely chopped 3 garlic cloves, finely chopped 4 tbsp spring onions, finely chopped 30 g rice noodles 6 shiitake mushrooms, stalk removed and finely sliced 2 medium carrots peeled and finely diced 2 tbsp fish sauce 1 tbsp light soy sauce 1/2 tsp black pepper 1 egg Juice of one lime 2 tbsp coriander, chopped 2 cm fresh ginger finely diced

Place all the chopped ingredients, mince, prawns etc in a bowl. Break in the egg, add seasoning, and mix in well.
Take a chopping board and place in front of you on the table. Fill a bowl of water and place it on the table in front of you to the right, and a plate to the left. Place a damp cloth on the board.
Dip a rice paper in the bowl of water for a few seconds, then place on the damp cloth. Turn in the front edge of the disc by 2cm. Then place 2-3 teaspoonfuls of mixture along the straight edge, then roll it over, tucking in the sides as you go, until you have a little sausage of rice paper filled with mixture. Use up all the mixture in this way, and place on the plate, keeping them separate, otherwise they will stick together. Heat a wok with a good few centimetres of oil, until ready to deep fry. Drop in a few bundles at a time and cook for 2-3 minutes, until golden and cooked. Place on a plate and serve hot with soy sauce in one bowl and sweet chilli sauce in another for dipping.