Wild Summer Rolls With Citrus Dipping Sauce. These fresh summer rolls are the perfect starter to share.
100g wild rice
1 tbsp sesame seeds (unhulled)
10g fresh ginger, peeled and finely chopped
1⁄4 garlic clove, finely chopped
2 tbsp sugar
2 tbsp lime juice
2 tbsp soy sauce
5 tbsp fresh orange juice
1 tbsp tahini
4 drops sesame oil
8 x 22cm rice paper sheets
1 handful Thai basil leaves
150g beetroot, peeled and julienned or grated
200g carrots, peeled and julienned or grated
30g beet greens or rocket
Cook rice following packet directions, then drain and set aside to cool completely.
Meanwhile, to make dipping sauce, dry-roast the sesame seeds in a small frying pan over a medium heat, then set aside to cool. In a small bowl, combine ginger, garlic and sugar. Stir in lime juice, soy sauce and orange juice. Stir in the tahini and sesame seeds. Stir in sesame oil. Set aside.
Soak 1 rice paper sheet following packet directions, then lay on a clean benchtop. Top with 2-3 Thai basil leaves. Place a little rice, beetroot, carrot and beet greens or rocket horizontally in the centre of the lower third of the sheet. Fold sides of sheet over filling, then roll up sheet tightly. Repeat to make another 7 rolls.
Serve immediately with the citrus dipping sauce.