Thai Style Summer Rolls

Week 3!-

Thai Summer rolls

Ingredients-
Rice paper rounds- International isle in supermarkets (Trident brand).
Ginger- Half an inch of grated fresh ginger root.
Mince- 500g Premium Mince
Corriander leaves- (optional garnish)
Cabbage- 1 cup sliced purple cabbage.
 Rice noodles- (vermacilli) ¼ Packet.
Carrot- 1 large pealed julianed carrot.
Garlic
Sesame oil
Soy sauce –
Sweet thai chilli sauce –
Chillis- optional-

Boil or soak rice noodles until tender (about 10min). Place sesame oil into pan with crushed garlic and chillis, add mince. Finley slice cabbage and add to the mince, cook untill mince cooked and cabbage tender. While the mince is cooking prepare the carrots jullien style, then par boil. Get your rice papers and a dish with warm water prepared, these only take 30sec to get soft so dont do them till your ready to make the rolls. Grate the ginger into the mince and add the noodles, mix.
Making rolls –
Prepare in water then layer a corriander leaf then carrot sticks, then top with the mince mixture and roll to desired size.

Dip/ sauce - mix the ingredients in blue together with a tsp of lime juice and zest.