Marks 8 (or 4 large)
Carrot and seaweed… not popular ingredients for kids but once you roll and grill, it turns into popular dish!
- 8 sheets small rice paper or 4 large sheets
- Some oil for frying
- 1 large carrot (about 200 g / 7 oz), peeled and shredded
- 2 tsp plum vinegar
- 1/2 tsp grated ginger
- 1 tsp sesame oil
- 10 g (0.5 oz) dried arame
- 2 tbsp tahini
- 2 tbsp water
- 1 tsp agave syrup
- 2 tsp brown vinegar
- Rinse arame quickly then soak in water to cover for 5 minutes. Squeeze out excess water.
- Place arame, carrot, minced ginger, plum vinegar and sesame oil in a bowl then toss well.
- To make sesame sauce, mix all the ingredients together well.
- Place 1 rice paper round in a medium bowl of lukewarm water for 5 seconds, or until just soft. Place on a chopping board.
- Arrange 1/8 (or 1/4 for a large roll) of arame mixture along the center of the rice paper round.
- Fold the ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling.
- In a medium frying pan, heat oil over a medium heat.
- Add the rolls and cook for 2 minutes each side, or until golden.
- Serve with sesame sauce.
Arame is delicate and needs only to be soaked for 5 minutes. Longer soaking draws out the important nutrients and waterlogs the vegetables making them less able to absorb the flavor of seasoning used in a recipe.
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