Rice paper Thai wraps

4 servings Preparation: 20 mins By Food24
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Ingredients (10)

8.00 rice paper
0.00 pak choy — or baby spinach
1.00 fresh ginger — finely chopped
1.00 green chillies — finely chopped
1.00 lemongrass — stalk, finely chopped
50.00 g cashew nuts — finely chopped
0.00 fresh coriander — handful, finely chopped
1.00 avocado
0.00 sprouts — handful
10.00 ml palm sugar — dissolved in hot water
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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.

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