Recipe 20: Fresh Spring Rolls Recipe

INGREDIENTS:
For lemon coriander dipping sauce:

3/4 cup (185ml / 5 fl oz) water
1/2 chicken stock
1 tsp honey juice and grated rind of 1 lemon
1 tbsp soy sauce
1 tsp chopped fresh coriander
3 carrots, peeled
1 red capsicum
2 zucchini
2 spring onions
1 egg white, lightly beaten
1/3 cup (10g / 1/3 oz) coriander leaves
10 sheets (17cm / 7 inch diameter) rice paper

DIRECTIONS:
1. To make sauce - Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and chill.

2. Slice the carrots, capsicum, zucchini and spring onions into very fine julienne strips. Place in a bowl; add egg white and coriander.

3. Soak each rice paper sheet in warm water for 1 minute until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Cover and cook over simmering water for 7 minutes, or until heated through. Serve with sauce; garnish with spring onions and red capsicum, if you like.