ANNABEL LANGBEIN

Weekend Herald - Canvas - - CONTENTS -

Spring rolls

1. Pre­pare fill­ings – I’ll usu­ally pair a pro­tein, such as chicken, duck or pork, with veg­eta­bles for crunch and some­times rice noo­dles for bulk. 2. Dunk rice pa­per wrap­pers into hot wa­ter and place on a damp tea towel to soften. 3. Ar­range fill­ings in the cen­tre. 4. Fold in edges and roll up tightly. 5. Serve whole or cut into pieces, ac­com­pa­nied by a dip­ping sauce ( see Es­sen­tial for recipes).

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