San Choy Bow Rolls with Sauce is a beautiful fresh summer dish that is light but very filling.
We also have the traditional San Choy Bow recipe, but this is something a bit different. This is super healthy and if you are vegetarian or vegan, it is so easy to change up the ingredients to suit.
The only tricky thing is separating the rice paper rolls when they are wet!
Method
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Heat fry pan, add peanut oil.
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When hot add mince and cook until brown, then, add seasoning and mix well. Add water and allow to simmer for 13 minutes.
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Finely slice the cabbage, wombok, carrots and coriander then set aside in bowls.
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Using a large container place 3 cups of warm to hot water in and have a clean wet tea towel on the bench beside container of water.
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You will now place one rice paper sheet in the water for 20-30 seconds until just bending then remove and place onto wet tea towel. This will make sure the rice paper does not stick to your bench and is easy to roll.
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Lay wet rice paper flat onto wet tea towel and spoon 1 small tablespoon of mince, then each salad, sprinkle with coriander to finish. Ingredients should be placed in the center of the rice paper in a log like shape, about 7 cm long and 3-4cm wide.
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Now fold end closest to you over the top of ingredients and tuck under then fold each side in and roll up, pulling the last piece tight and pressing down to stick.
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Place on serving platter and repeat until all ingredients are finished.
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Mix all ingredients (except for coriander) together and stir with a spoon until sugar is dissolved.
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Finely chop coriander and sprinkle into dipping sauce.
Recipe Hints and Tips:
- Rice Paper Rolls are not suitable for freezing and need to be kept in airtight container in fridge as they will dry if not well sealed.
- If you do have the seasoning you can use 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon chilli flakes, 1 teaspoon sesame oil.
- You can substitute pork mince for chicken mince.
- Dipping sauce will keep for up to 5 days if kept refrigerated at all times.
