September 6, 2012 | 0 Comments

Wraps and Rolls

Parsley Salad Roll

Parsley, 2 bunches
Carrots, 2
Red Capsicum, 1
Soy nuggets, 300g
Dry Rice Noodles, 1/2 packet (4 squares)
spring roll rice paper circles
Soy Sauce, 5 tablespoon
Garlic, 3 cloves
Lemon, 1 lemon
Sugar, 3 tablespoons
Chilli, 1 (optional)
Peanuts or cashew nuts, 1 cup
1 litre of warm water in a large bowl (for dipping and so softening the spring roll paper)

Separate the stalks from the parsley and finely chop the leaves. Add to a big salad bowl.
Grate the carrots, dice the capsicums.
pan fry or grill the soy nuggets and finely chop them
mix the parsley, carrot, capsicums and soy nugget.
Bring one litre of water to the boil, break the noodles into the pot boil for 6 minutes until soft and drain.
The dressing:
finely chop the garlic and chilli into a bowl. Add the soy sauce, sugar, lemon and mix.
crush the nuts in the mortar into pieces (not too fine, just break them up)
Ready to wrap…
Wet the spring roll skin by dipping in the warm water. Place onto a flat plate. Onto roll, add the ingredients (not the dressing). Fold both sides in and then roll. Dip the roll in the dressing and scoff it down.

Grate the carrots and cabbage. Finely chop the onions and parsley. Finely slice the Q tofu. Place into a large salad bowl.
add the pepper, soy sauce and Sa Cha sauce.
mix well.
Separate the spring roll skins
spoon the mixture on to the spring roll skins and roll.
Have a small bowl of water close by to wet the roll on the edge to stick them down.
Heat the oil and fry the spring rolls until evenly golden brown.

cook the rice after washing. 2 cups of rice to 2 cups of water.
empty the rice into a large bowl.
dissolve the sugar into the lemon juice and sprinkle evenly over the rice. Add the sesame seeds and mix well.
Cut the vege ham longwise into four pieces. Deep fry until golden brown. Then slice longwise into pencil thickness straws.
Slice the cucumbers into pencil thick straws
Put the avocado flesh into a bowl and mash.
Layout the nori sheet
spoon the rice onto the sheet. Flatten the rice with a spoon until it is thinly spread 1/2 way over the nori sheet.
Spread the avocado over the rice
lay the cucumber and chicken ham onto the rice.
slowly roll the nori and rice over the cucumber and ham.
Place the nori roll with the join flat on the cutting board. With a sharp knife, cut the roll into bite sized pieces.
Mix the mayonnaise and soy sauce together ready to dip your nori roll.

steam the wraps in the oven. Use a two layered oven tray. Place some water in the bottom and the wraps on the top layer. Leave in the oven long enough to warm up.
Slice the vege duck into strips thumb sized straws about the diameter of the wrap. Grill the strips until crispy.
Slice the cucumber and capsicum into pencil thick straws
place the veg duck strip, cucumber and capsicum onto the wrap. Add a dash of plum sauce and roll it up.

Remove the stalks from the spinach and finely chop the spinach.
finely chop the garlic chives, vege chicken ham
in a saucepan with oil, fry the vege chicken until brown with the garlic chives.
Add the soy sauce and pepper and spinach
using a strainer, strain off the juice from the pan and set aside for later.
put fried mixture into a bowl and crack the egg in and mix.
Wrapping
separate the dim sim skin and hold in the palm of your hand.
spoon some of the mixture into the centre of the skin
wet the edges of the skin and stick together in order to make a parcel
The Dim Sims can then be pan fried or steamed.