Serve 6
Cook in 50 minutes
Ingredients
100 g vermicelli rice noodles or glass noodles
75 g kale
50 g beansprouts , (ready to eat)
1 carrot
1 tablespoon pickled ginger
1 large pomegranate
4 sprigs of fresh mint
4 sprigs of fresh coriander
1 tablespoon sesame oil
12 medium round rice-paper wrappers
For the dipping sauce
1 spring onion
1 red chilli
1 tablespoon pickled ginger
2 limes
4 tablespoons sweet chilli sauce
2 teaspoons sesame oil
2 teaspoons low-salt soy sauce
Method
- To make the dipping sauce, trim and finely chop the spring onion and chilli (scrape out the seeds if you can’t handle the heat), then finely chop the ginger. Place into a small bowl, squeeze in the juice of both limes, then add the remaining sauce ingredients and 1 tablespoon of water. Mix well, then taste and adjust the flavours, if needed.
- Prepare the noodles according to the packet instructions. Drain, then leave to cool. Cut away any tough stalky bits from the kale, finely slice and place into a large bowl with the cooled noodles and beansprouts.
- Peel and slice the carrot into thin batons, roughly 5cm in length, then add to the bowl. Finely slice and add the ginger.
- Cut the pomegranate in half, hold one half over the bowl, cut-side down, and bash the back of it with a wooden spoon so that all of the seeds come tumbling out. Repeat with the other half. Pick in the herb leaves and add the sesame oil, then toss well.
- Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for around 10 seconds until soft and pliable, drain on kitchen paper, then place onto a board.
- Spoon 1 heaped tablespoon of the filling onto the wrapper in a rough line, about 3cm from the edge nearest to you (be careful not to overfill them as they’ll be hard to roll).
- Fold the edge nearest to you over the filling, then tightly roll it away from you, tucking in the left and right edges as you go, then press down to seal.
- Repeat with the remaining ingredients, halve each roll at an angle, then serve with the dipping sauce – enjoy!
