Ingredients:
• 1 small leek
• 1 large carrot
• 3 and 1/2oz (100g) Chinese cabbage
• 3 and 1/2oz (100g) shiitake mushrooms
• 3tbsp (45ml) peanut oil
• 1 and 1/2oz (50g) mung bean sprouts
• 2tbsp (30ml) chopped peanuts
• Salt as desired
• Freshly ground pepper as desired
• 2tbsp (30ml) soy sauce
• 1/2tbsp (2 and 1/2ml) curry power
• 1tbsp (5ml) chopped mint leaves
• 4 sheets rice paper
• 4 lettuce leaves
Preparation:
1. Trim the leek, cut the white part into thin rings and wash carefully. Peel the carrot, slice thinly lengthwise and then cut into narrow strips. Cut the Chinese cabbage into thin strips. Clean and quarter the mushrooms.
2. Heat the oil in a wok and stir-fry the vegetables until 'al dente'. Add the mung bean sprouts and peanuts and season to taste with salt, pepper, soy sauce, curry power and mint leaves. Leave to cool.
3. Take a shallow bowl a little bigger than the sheets of rice paper and fill with water. Spread a tea towel beside it and have a second tea towel to hand. Immerse the sheets of rice paper in the water, one at a time, and soak for about 1 minute. Then carefully spread out on the tea towel and pat fry with the second towel.
4. Cover each sheet of softened rice paper with a lettuce leaf and put some of the cooled vegetable on top. Fold two ends of the rice paper rolls over the filling and then roll up from the sides. Fill and roll all the rice paper rolls in the same way.
5. Dip in soy sauce or a spicy vinaigrette.
This Appetizer recipe was published in 'Chinese Cuisine - p6'
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