Emi’s world

Food mag­a­zine di­rect ad­ver­tis­ing ac­count man­ager Emi Hooper can’t get enough of Kiwi cui­sine. Each is­sue she re­veals an in­cred­i­ble dish she has sam­pled in New Zealand, and shares her twist on mak­ing it at home

Food - - Food for thought - Auck­land’s Hello Mis­ter, be­low, in­spired Emi to make rice pa­per rolls, right.

Find­ing an ‘on-the-go’ meal so­lu­tion that’s tasty and sat­is­fy­ing as well as easy to pre­pare can be a chal­lenge, but my cur­rent favourite is rice pa­per rolls. I was in­spired to start mak­ing them again after eat­ing some de­li­cious pulled-pork ones with spicy may­on­naise and hoisin sauce at Hello Mis­ter in cen­tral Auck­land. What I par­tic­u­larly loved about these was they didn’t skimp on fill­ing – there’s noth­ing more de­flat­ing than buy­ing a rice pa­per roll with the ex­pec­ta­tion it will be stuffed with de­li­cious­ness, then find­ing just a slither of meat and a few limp bean sprouts. How­ever, you do have to be care­ful – too much fill­ing and the rice pa­per will burst; it’s a fine bal­ance.

In cre­at­ing my own, I mixed cooked ver­mi­celli noo­dles with mint and co­rian­der from Su­perb Herb, juli­enned car­rot and grated cour­gette, then added cooked prawns and pre-mar­i­nated tofu. To give a bit of oomph, I cre­ated my ab­so­lute favourite peanut sa­tay sauce. Sim­ply com­bine peanut but­ter with soy sauce, honey, fresh sliced chilli, lime juice and co­conut milk.

These rice pa­per rolls are the per­fect way to use up leftovers – a great idea for the next time you have ex­tra chicken from Sun­day’s roast. To turn this savoury idea into a sweet dish, fill the rolls with fresh fruit and mint, then dip into a dress­ing of honey and fresh lime juice.

You can pre­pare them in ad­vance and they are per­fect for when need­ing some­thing on the go. Oth­er­wise, I of­ten make them when host­ing friends and fam­ily, as they are eco­nom­i­cal to make, ex­cit­ing to eat and can cer­tainly feed a crowd of hun­gry guests!

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