Rice Paper Rolls Filled with Vegetables and Papaya

Ingredients

• 1 Papaya
• 1 cooked beetroot
• 4 portobello mushrooms (or large button mushrooms)
• 4 stems coriander
• 4 rice paper sheets (at least 24 cm diameter)
• 4 tbsp sweet-sour chili sauce (asian gourmet)
• 1 tbsp lime juice
• 1 tbsp light soy sauce

Instructions

1. 1.

   Peel the papaya, cut it lengthwise in half and remove the seeds. Slice the flesh into about 8 cm long thin strips. Drain the beetroot and slice it thinly as well. Clean the mushrooms with kitchen paper, rub them thoroughly, and slice them thinly. Wash the coriander, shake dry and roughly chop the leaves.

2. 2.

   Briefly dip each rice paper sheet in cold water and lay them side by side on a damp kitchen towel – after 1‑2 minutes they become pliable. Bundle the papaya, beetroot and mushroom strips at the lower edge of the sheets and place them in the middle so that about a 7 cm wide strip remains free on each side. Sprinkle with some coriander. Fold the right edge over the filling, roll up slightly from the bottom, then fold the left edge over and continue rolling tightly. For steaming bring water to a boil in a wide pot, add a bamboo steamer (or suitable insert), place the rolls inside and steam covered for 5 minutes.

3. 3.

   Meanwhile whisk together the sweet-sour chili sauce with lime juice and soy sauce. Cut the warm rice paper rolls in half and serve with the chili sauce. Sprinkle with remaining coriander and garnish with extra vegetable or fruit strips.