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
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!