Fresh from the kitchen at Jumby Bay Island, these vitamin-rich vegetable rolls taste absolutely scrumptious when accompanied by their tangy ponzu dipping sauce. An easy fix, they can be rolled and ready in minutes, and make a terrific appetiser for family gatherings or an end-of-summer garden party.
Here’s how they’re made…
Rice paper sheets (1 per roll– as many as you would like to prepare)
Vegetable filling: cucumber, carrot, celery, bell pepper and purple cabbage
Salad garnish: cilantro, lamb lettuce, sorrel, arugula, dill and chervil
Juice and zest of 1 lime
1/2 cup soy sauce
2 tablespoons mirin
1 teaspoon grated ginger
*Adjust quantities to accommodate large servings
Whisk together dip ingredients in a small bowl.
Wash and julienne vegetables for filling.
Fill a bowl or skillet with warm water and soak each rice paper sheet individually until soft and malleable before rolling. Place soaked rice paper on a clean, flat surface (a dampened kitchen towel works well) and line vegetable mix in centre of sheet. Fold the bottom half of the rice paper over the vegetables, pulling them toward the bottom edge of the sheet and begin to roll upward. When halfway rolled, fold in each side of the rice paper sheet and continue rolling until finished. Repeat for desired amount of vegetables rolls.
To serve: Line a serving platter with the salad leaves and herbs, cut the vegetable rolls in half and position overtop. Place ponzu dip bowl next to the platter with a spoon for serving.