I’m new to the rice wrapper; I was somewhat intimidated, but no more. It’s a great way to ‘wrap’ things, particularly delicious things up.
1 cup Caribbean Red papaya (approximately 50% color with the fruit giving to a gentle squeeze.)
1 cup cucumber
½ cup baby carrots
1 tsp basil or mint
1 tsp fish sauce
1 tsp ginger
1 tbs rice vinegar
½ tsp bird's eye chili or other dried pepper
6 long strands of chive (optional)
6 rice wrappers
Directions
· Thinly chop papaya, cucumber and carrots. You’ll want to chop pieces so none is larger than ½” on any dimension.
· Finely chop fresh basil or fresh mint and combine with the produce in a large bowl.
· In a medium bowl, combine fish sauce, grated ginger, rice vinegar and finely diced dried bird chili pepper.
· Moisten rice wrappers until pliable. Add filling, drizzle with sauce and roll up. Tie with strands of chive.
· Refrigerate at least 2 hours or until ready to serve.
Serves 4
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