Helen RandellCold Rolls
January 11th 2009 19:09
The other night, we used chicken, duck breast, carrot, baby spinach and some fresh mint picked from the garden. The main trick with cold rolls is to keep the rice paper from drying out. This is easily achieved by laying a damp teatowel over them until you are ready to serve.
For each cold roll: Take one sheet of rice paper and place it in a shallow basin of water until softened (about 30 seconds). Place in front of you on top of a damp teatowel. Place your filling in the middle, at the bottom of the rice paper, then begin to roll from the bottom, bringing the sides into the middle and roll to the end.
A good dipping sauce for these is a honey and soy sauce. This is made with 1/3 cup soy sauce, 2 tablespoons of honey, 1 crushed garlic clove, 1 teaspoon finely grated ginger and 1 teaspoon peanut oil. Makes approx 1/2 cup.
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