Vegetable rice paper rolls with sesame, mirin and ginger

Viva 24/9/2007

Amanda Laird

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Serves 4

50 ml	Soy sauce
50 ml	Water, cold
1 tsp	Fish sauce
1 tbsp	Mirin
1 tbsp	Lemon juice, or lime juice
1 tbsp	Palm sugar, grated
1	Red chilli, sliced, seeds removed if preferred
2	Courgettes
2	Avocados
2	Carrots
32 leaves	Fresh mint
16 sprigs	Fresh coriander
16	Rice paper
3 tbsp	Sesame seeds, toasted

In a small saucepan, heat the first seven ingredients, stirring until the sugar has dissolved, let cool.
Slice the courgettes finely then pour the sauce over. Marinate for 5 minutes, remove the courgettes and pour the sauce into dipping bowl.
Halve the capsicums, remove the core and seeds then slice finely. Halve the avocados, remove the stones and skin, then slice finely. Peel the carrots and slice into sticks.
Half-fill a large bowl with warm water. Soak the rice papers two at a time until soft and pliable - approximately 60 seconds. Lay them on a dry work surface.
Lay some of each vegetable on to each paper, add the herbs then fold one end over to hold the filling. Roll up tightly.
Sprinkle with sesame seeds and serve with the dipping sauce.