INGREDIENTS

INSTRUCTIONS

Blanch chives for 2 minutes in boiling salty water, then half of the
peeled strips of carrot. Clean mushrooms, remove stems and cut
finely. Cut up mint leaves and sprig of coriander and mix with
chopped mushrooms. Mix chilli paste.
Put rice paper in warm water to soften. Chop up blanched chives
leaving some long strands aside. Put cucumber in a bowl with
mushrooms and carrots. Smooth chilli paste over flattened rice paper.
Sprinkle vegetable mix and tomato on top with long chive stick at one
end. Roll into spring roll.
Blanch spinach leaves in salty boiling water and then the cabbage
leaves. Mix soy sauce, sugar and sesame oil. Whisk, then add sesame
seeds. Take the ribs off the blanched spinach leaves, then hold
together and squeeze into a tube. Cut in half.
Dry off blanched cabbage leaves with kitchen paper. In each one, place
spinach tube and roll. Trim off ends. Cut roll in half and dribble
over dressing, sprinkling roasted sesame seeds on top.
Cut beans into inch lengths then blanche for 3-4 minutes. Scoop out
papaya seeds and then peel off skin. Grate and place in a bowl. In a
mortar, make paste by crushing garlic, chillies, peanuts and a pinch
of salt. Put blanched cut beans with papaya and mix in paste. Add
sugar, soy sauce and lemon juice and stir.
For presentation, place a Chinese cabbage leaf on a plate and spoon
on the papaya salad. Sprinkle on some diced tomato. On the side place
vegetarian spring roll which will have dressing and roasted sesame
seeds dribbled and sprinkled over.
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