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IN­GRE­DI­ENTS 100g ver­mi­celli noo­dles

16 round rice-paper wrap­pers

2 Tbsp sesame seeds

200g hot-smoked salmon fil­let, flaked 1 red cap­sicum, thinly sliced ½ cu­cum­ber, de­seeded and cut into match­sticks

¼ red cab­bage, finely shred­ded

Small hand­ful mint leaves

Small hand­ful co­rian­der leaves

MISO SESAME DRESS­ING 1 Tbsp miso paste

1 Tbsp sesame oil

2 Tbsp soy sauce

2 Tbsp rice wine vine­gar 1 tsp lime juice

1 tsp su­gar

1 Place noo­dles in a bowl and cover with boil­ing wa­ter. Al­low to stand for 5 min­utes while you pre­pare the veg­eta­bles. Drain and al­low to cool.

2 In a small bowl, com­bine the miso sesame dress­ing in­gre­di­ents and mix well until miso paste is dis­solved. Add a lit­tle wa­ter to thin out the con­sis­tency. Taste and ad­just as nec­es­sary.

3 Fill a shal­low bowl with hot tap wa­ter. Take a rice-paper wrap­per and sub­merge it in the wa­ter for 10-15 sec­onds. Re­move it care­fully (it’ll be floppy) and place it on a chop­ping board. Sprin­kle with sesame seeds. Add the fill­ings – noo­dles, salmon, cap­sicum, cu­cum­ber, cab­bage, mint and co­rian­der. Fold the bot­tom half of the wrap­per up and over the fill­ing. Fold in the sides and then tightly roll it up to the top. Repeat with the re­main­ing wrap­pers.

4 Serve with miso sesame dress­ing for dip­ping.

Recipes ex­tracted with per­mis­sion from Jess Daniell’s new cook­book My Un­der­ground Deli. RRP$49.95 from all good book stores.

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