Dianne Bibby has created the perfect textural full flavoured oriental snack which is a perfect partner to an unwooded Chardonnay.
generous handful rice (vermicelli) noodles,
2 – 3 cooked beets, sliced into thin rounds
1 red and yellow sweet pepper, deseeded and julienned
1/2 cucumber, quartered lengthways, deseeded and julienned
1 large carrot, peeled and julienned
2 -3 scallions, cut into slithers
sprouts of your choice
salted, rosted peanuts, crushed
fresh mint leaves
3 tablespoons light soy sauce
1 tablespoon sesame oil
2 tablespoons lime juice
zest of 1 lime
pinch of dried, red chilli flakes
Place the dried rice noodles in a heatproof bowl and cover with boiling water. Set aside for about 8 minutes, until they are completely soft. Drain. Rinse the beetroot rounds under cold water and drain the moisture off by placing on a carlton towel. This will prevent the colour bleeding throughout the wrap. Line the julienned vegetables up into several piles and trim the edges to make them all more or less the same length. Fill a large, flat bowl with lukewarm – medium hot water. Soak 1 rice paper sheet at a time for just less than a minute. Check that it is soft, before removing from the water and lay on a clean dish towel or chopping board.
Starting from the bottom, lay a beetroot round and a large sprig of mint, followed by some rice noodles. Next up is some sprouts, the crushed peanuts and finally, a sparse handful of mixed vegetables. Fold up from the bottom, then fold the sides, inwards rolling upwards to finish the roll. Continue until you have used up all the filling ingredients. Place the wraps on a serving board or platter and scatter over the black sesame seeds.
For the dipping sauce, whisk all the ingredients together and pour into a dipping bowl and serve alongside the vege-rolls.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE