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Nasturtium spring rolls

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Ingredients


1 carrot, cut into matchsticks


half mild red chilli, cut into matchsticks


half cucumber, peeled and cut into matchsticks


1 tbsp sugar


1 tsp salt


2 tbsp rice vinegar


50g dried rice vermicelli


12 x 20cm rice paper rounds (banh trang) ( spring roll wrappers available at countdown )


12 nasturtium leaves, unsprayed


24 nasturtium flowers, unsprayed


a few green lettuce leaves, torn


2 spring onions, cut into matchsticks


handful of mint leaves


handful of basil leaves


nuoc cham or sweet chilli sauce, for dipping


Method.


1. Toss the carrot, chilli and cucumber in the sugar, salt and vinegar and set aside.


2. Pour boiling water over the vermicelli in a heatproof bowl and leave for 10 minutes or until soft. Drain well and toss with the carrot, chilli and cucumber.


3. To assemble, dip one rice paper round into a shallow bowl of hot water for 5 seconds, and place on a clean bench.


4. Place two nasturtium flowers face-down on the lower third of the rice paper. Top with a nasturtium leaf, lettuce leaf, some noodles and carrot, chilli and cucumber, spring onions, mint and Asian basil.

Roll up tightly, tucking in the ends, and serve with nuoc cham or a dipping sauce of sweet chilli sauce and rice vinegar, and extra lettuce leaves for wrapping


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