Ingredients
(use left overs or….)
- 500g mince or chicken mince or chopped chicken
- ½ leek finely chopped
- 1 clove garlic
- ½ choko pureed (precooked to soften before pureeing)
- ½ cup chopped cabbage
- ½ cup mung beans
- ½ can bamboo shoots
- canola/sunflower or safflower oil
- salt
- ½ cup pear or choko chutney: pureed (to use as a dipping sauce if desired)
Method
Meat
Heat a fry pan and add the oil
Brown the mince with the garlic and leek
Add the pureed choko, mung beans, bamboo shoots, cabbage/beans and salt
Cook until vegetables have softened
If necessary add a little water to keep it moist
Assembly
- Pour some boiling water onto a shallow dinner plate
- Slide a rice paper into the water and count to 20
- Take the rice paper out, now softened, and place on a bench
- Place 3-4 tblsp of the mince mixture at one end of the paper
- Wrap the rice paper around the filling as per the instructions on the rice paper packaging.
Variations
- Use softened rice vermicelli and bean thread inside the wrap
- Cuts vegetables into thin sticks: celery, green beans, shallot, chive, bamboo shoots, mung beans……stir fry or add raw
- Leftover fried rice can be wrapped inside
- Use sliced left over meats