Seeing it’s summer in the northern hemisphere, I thought those of you who live on that side of the world might like some nice healthy picnic food recipes.
So…below we have Vegetarian Rice Paper Rolls and an Asian Slaw (coleslaw). You can add any meat you like to the rice paper rolls…shredded duck meat, chicken, pork or beef. Don’t forget to take along an airtight container of dipping sauce, sweet chilli, hoisin or plum are a few suggestions. If you’d like a more substantial picnic, a cooked chicken from a chargrill chicken shop and some flatbread would be perfect..you put some chicken and asian slaw inside the flatbread, roll up, add some asian sauce or mayo and tuck in.
Mini sorrel leaves (like spinach)
Rice paper rolls are also great if you’re having friends around, you can slice the fillings in advance, arrange on a platter and have your guests assemble themselves. I’ve done this a few times and people love it.
This Asian Slaw recipe has peanut butter in the dressing..adds a lovely nutty flavour.
Finish up with some refreshing oranges and some chinese tea.
Rice Paper Rolls
Rice vermicelli – place in a bowl & pour in enough boiling water to cover. Soak 3-4 minutes then drain & refresh under cold water before draining thoroughly, place on serving dish
Rice paper wrappers 22cm
Red capsicum slices
Mini sorrel leaves
Chicken, duck or meat of choice (if using)
Place a large bowl of hot water on the table to soak the rice paper wrappers. Arrange your chosen fillings on a serving platter alongside the rice vermicelli, the wrappers and the dipping sauce.
Soften your rice paper wrapper in the hot water for 30 seconds – 1 minute then shake off any excess water. Place the wrapper on a plate, top with a little vermicelli and the filling of your choice and roll up, flipping the ends over first and then tucking in the sides.
1 red onion, halved and thinly sliced
500g cabbage, thinly sliced
200g cabbage, thinly sliced
2 yellow capsicums, de-seeded and thinly sliced
handful of mint leaves
3 tablespoons red wine vinegar
3 tablespoons lemon juice
100ml extra virgin olive oil
1 tablespoon sesame oil
4 tablespoons soy sauce
3 tablespoons soft brown sugar
1 tablespoon grated ginger
2 garlic cloves, crushed
4 tablespoons smooth peanut butter
Place the onion, both cabbages, the capsicum and the mint in a large bowl. In a separate bowl, whisk together the vinegar, lemon juice, the oils, soy sauce, sugar, ginger, garlic and peanut butter. Pour over the vegetables and toss to combine. Serves 4-6
* If you only want to make a small salad, halve the amount of ingredients.
Recipes: Rice Paper Rolls adapted from Bill’s Everyday Asian & Asian Slaw from Bill’s Everyday Asian, Harper Collins Publishers, Bill Granger.