Once you get the hang of working with rice paper you’ll find these wraps invaluable, for everything from dainty finger food to school lunches. The onion jam works wonders with shrimp, but goes equally well with beef or pork.
|½ cup||White vinegar|
|1||Red onion, large, halved and finely sliced|
|1 Tbsp||Ginger, (pink)|
|150 g||Cream cheese|
|1 tsp||Capers, chopped|
|1 tsp||Lemon, zest|
|1 packet||Rice paper, (wraps)|
|250 g||Shrimps, salmon or prawns (Main)|
|1||Fresh coriander, leaves|
|1||Cucumber, cut into strips|
|2 to serve||Limes, cut into wedges|
AdvertisementAdvertise with NZME.
- Combine the onion, white vinegar, sugar and ginger in a small saucepan and simmer for 8-10 minutes until pink and syrupy. Leave aside to cool.
- Mash together the cream cheese, capers and lemon zest until smooth and creamy.
- Fill a large dish with hot water. Dip a sheet of rice paper into the hot water and let it soak for a few seconds until pliable. Transfer to a plate and lay flat.
- Arrange 3-4 shrimps in the centre of the rice paper. Top with a dollop of cream cheese mix, a cucumber strip, a teaspoon of pink onions and a few coriander leaves.
- Fold the bottom of the rice paper up to cover the filling, then fold over the sides and roll up like a little parcel.
- Transfer to a clean, damp tea towel and repeat with the remaining ingredients. Serve with limes for squeezing.