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Rice paper Thai wraps

Recipe from: 7/8/2004
Rice paper Thai wraps

Ingredients 10
Servings 4
Time 20 mins


  • 8
    sheets of rice paper (available at most supermarkets)
  • handful of Pak Choy or baby spinach leaves
  • 1
    x 2 cm piece fresh ginger, finely chopped
  • 1
    green chilli, finely chopped
  • 1
    stalk lemongrass, finely chopped
  • 50
    cashew nuts, finely chopped
  • handful of coriander, finely chopped
  • 1
    avocado, sliced
  • handful of sprouts
  • 10
    palm sugar, dissolved in hot water


Soak the rice paper in water until soft, pat dry and place on a dishcloth.
Line each sheet with a Pak choy or spinach leaf, leaving a 2 cm border around the rice paper.
Add a little ginger, chilli, lemongrass, cashew nuts, coriander, avocado, sprouts and palm sugar to each leaf.
Fold the two shortest sides of rice paper in and roll until it resembles a sausage.
Cut each roll on the diagonal and serve with a Thai dipping sauce.
Mix together 20 ml dark soy sauce, a dash of lime juice, a few drops Tabasco sauce, a drop of fish sauce and a touch of palm sugar.

Read more on: thai  |  recipes


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