Are you ever stuck for finger food ideas or food that can be easily eaten without service utensils when you are out and about? Well, this recipe makes sharing a salad easy. You can subsitute any of the ingredients with your favourite leafy greens or vegetables for a similar tasty result.
The Kimchi recipe listed under 'Additional Information' requires 4 hours standing plus 3 days marinating in the refrigerator to develop the flavours so these can be prepared in advance.
Fill a large bowl with warm water. Soak the rice paper sheets for about 30 seconds and ensure they are fairly flat during this time.
Remove and allow excess water to drain and place on a very lightly oiled bench.
Place individual ingredients along the edge of the sheet, closely beside each other.
Fold over until ingredients are covered, and fold each side.
Place violas at the top of the sheet and roll up.
Repeat with remaining ingredients.
Hot and Sour Sauce
Place all ingredients in a blender and process until smooth.
Serve Rice Paper Rolls with Hot and Sour Sauce.
Tips from the author
To make the Kimchi
800g red wombok, thick stem removed, roughly cut
1 cup water
1/4 cup rock salt
2 cloves garlic, crushed
1 piece ginger, sliced
1/4 teaspoon dried chilli flakes
1 teaspoon vinegar
Combine the wombok, water and salt in a bowl. Cover with cling film and set aside for 4 hours. Drain excess liquid and reserve for later.
Add remaining ingredients, mixing wel. Pour over reserved liquid to cover and place in a sealable container in the fridge. Set aside for 3 days to develop the flavours. Drain well before assembling into the rice paper rolls.