Ingredients (serves 4)
125g shaved ham
1 carrot, peeled
1 red capsicum
6 iceburg lettuce leaves
12 small rice paper wrappers
Dipping sauce
2 tablespoons tomato sauce
1 tablespoon barbecue sauce
1 teaspoon soy sauce
1 teaspoon honey
Method
1. Cut ham into thin strips. Grate carrot. Cut sides from capsicum and discard seeds and membrane. Cut capsicum into thin strips. Tear lettuce into small pieces. Place ham and vegetables in piles on a large platter.
2. Place a clean, dry tea towel on the workbench. Half-fill a large, shallow bowl with warm water. Dip 1 rice paper wrapper in water. Soak for 10 to 20 seconds or until it starts to soften. Remove, allowing excess water to drain. Place on the tea towel.
3. Place lettuce, capsicum, carrot and ham on 1 edge of rice paper, leaving about 2cm at each end (don't overfill or rice paper wrapper will split). Fold edges in and roll up to enclose filling. Place roll, seam side down, on a plate. Cover with a damp tea towel. Repeat with remaining rice paper and filling to make 12 rolls.
4. Make dipping sauce Combine ingredients in a bowl. Serve rolls with dipping sauce.
Notes & tips
* To pack for lunch, pour dipping sauce into a small container and secure lid. Wrap rice paper rolls in plastic wrap and place in lunchbox. Pack close to an ice brick.
*
Variation
Try other combinations such as shaved turkey or salami with shredded snow peas, beansprouts or red cabbage.
Source
Super Food Ideas - July 2007, Page 30
Recipe by Tracy Rutherford
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
