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Rainbow rice paper rolls with red wombok kimchi

Name: Rainbow rice paper rolls with red wombok kimchi
Total time: 40 min
Yield: 4
Cuisine: South East Asian
Ingredients: 12 x 22 cm sheets rice paper; 100g lettuce (I use a crispy type lettuce); 100g Swiss chard or baby spinach or silverbeet (stems removed); finely sliced; 100g carrot; finely sliced or grated; 100g kimchi finely sliced; 2 tablespoons oil; 24 edible flowers; I use violas

Time

40 minutes

Servings

Are you ever stuck for finger food ideas or food that can be easily eaten without service utensils when you are out and about? Well, this recipe makes sharing a salad easy. You can subsitute any of the ingredients with your favourite leafy greens or vegetables for a similar tasty result.The Kimchi recipe listed under 'Additional Information' requires 4 hours standing plus 3 days marinating in the refrigerator to develop the flavours so these can be prepared in advance.

lets get

cooking

Ingredients

12 x 22 cm sheets rice paper
100g lettuce (I use a crispy type lettuce)
100g Swiss chard or baby spinach or silverbeet (stems removed), finely sliced
100g carrot, finely sliced or grated
100g kimchi finely sliced
2 tablespoons oil
24 edible flowers, I use violas

Dressing ingredients

5 large red chillies, seeds removed
4 cloves garlic, peeled
1/3 cup fish sauce
2/3 cup lime juice
2 tablespoons brown sugar

Contributor

Glen Barratt

Preparation

Fill a large bowl with warm water. Soak the rice paper sheets for about 30 seconds and ensure they are fairly flat during this time.
Remove and allow excess water to drain and place on a very lightly oiled bench.
Place individual ingredients along the edge of the sheet, closely beside each other.
Fold over until ingredients are covered, and fold each side.
Place violas at the top of the sheet and roll up.
Repeat with remaining ingredients.

Hot and Sour Sauce

Place all ingredients in a blender and process until smooth.

To make the Kimchi

800g Chinese cabbage, thick stem removed, roughly cut
1 cup water
1/4 cup rock salt
2 cloves garlic, crushed
1 piece ginger, sliced
1/4 teaspoon dried chilli flakes
1 teaspoon vinegar

Combine the cabbage, water and salt in a bowl. Cover with cling film and set aside for 4 hours. Drain excess liquid and reserve for later.
Add remaining ingredients, mixing well. Pour over reserved liquid to cover and place in a sealable container in the fridge. Set aside for 3 days to develop the flavours. Drain well before assembling into the rice paper rolls.

To Serve