Summer Caribbean Red Spring Rolls

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.

Ingredients

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

Prep time: 30 minutes


For information about chilies and peppers used in Sweet Heat recipes