Sunday, 1 June 2008

Royal Foodie Joust - Veggie Rolls with Toasted Almonds served with a Spicy Raspberry Lime Dipping Sauce

A joust you say? What exactly does that entail?
3 ingredients, picked by the last victor in battle, with a suggestion as to which way to go with them. That sounds.... right up my alley.
This Royal Foodie Joust is a monthly event created by Jenn the Leftover Queen.
This month the ingredients are raspberry, lime and almonds - with a suggestion to try savoury applications. I can do that, or at least I thought I could until I noticed that my first few ideas were also the ideas of other, noble participants. So after much head scratching, with an eye to creating something mostly out of what I have at home and also to keep it light, I came up with...

Veggie Rolls with Toasted Almonds and Spicy Raspberry Lime Dipping Sauce
- makes about 10 rolls.

Dipping Sauce
2 tbsp Thai Garlic Chili Pepper Sauce
½ cup raspberries
Juice of 1 lime
Combine in mortar and pestle until mashed together but still has texture.

10 sheets of round Vietnamese rice paper . Available at Asian markets.
1 large shallow bowl fairly warm tap water
30 snow peas, julienned
2 carrots, julienned
½ cucumber, julienned - peeled if waxy.
½ cup slivered almonds, toasted
1 bunch chives, cut into 1 ½ inch lengths
1 lime - ½ to sprinkle in rolls, ½ to garnish
To assemble rolls - dip 1 sheet at a time in hot water for about 1 minute, until softened.
Then lay on a flat surface and layer veggies, chives, almonds and a squeeze of lime in the center.
Roll up like an egg roll or burrito. Lift the side closest to you up and over the filling. Fold the sides in towards the center and roll the wrap towards the far end to seal.
Place finished rolls on a baking tray lined with waxed paper to dry for a few moments while you finish making them.
Don’t worry if they don’t look beautiful, they will taste good anyway.
Serve rolls fairly soon after making them, with dipping sauce and lime wedges. Garnish the rolls with any left over chives and almond.