seedy salad rolls

These are so simple to make, and are a nice take on the traditional shrimp + noodle salad rolls. You can make them a little ahead of time so long as you keep them, wrapped up tightly in wax paper or film. I serve these with a simple asian dipping sauce (sweet chili sauce and soy with a dash of malt vinegar)

In a large bowl combine:

 2 carrots grated

1/4 cucumber sliced razor thin

the stocks of 4 chards sliced razor thin

2 huge handfuls of micro greens or shoots (yes again I have used buckwheat shoots)

2 toes of garlic minced

1″ section of ginger minced

two handfuls of hemp seeds

one handful of black seasame seeds

two chives diced thin

drown the lot in equal parts:

rice wine vinegar

seasame oil


and add a dash of sugar and a pinch of sea salt and a squeeze of lemon juice

soak rice wrappers in hot water for 2 minutes each and gently roll a handful of formed filling into each one… if you get on a good roll you can be soaking one sheet while rolling another.



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