Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Yee Sang Vegan Rolls
I first created these for an event held at the beautiful Judith Blacklock Flower School in Knightsbridge. Much easier than they look – these were vegan but you could include prawns or chopped chicken.
Prep: 20 minutes
Cooking: 0 minutes
Total: 20 minutes
1/2 cucumber, cut into 10cm long matchsticks
1/2 Pomelo or grapefruit, cut into 1 cm strips
4 spring onions cut into matchsticks
10cm Daikon or 3 radishes cut into matchsticks
2 carrots peeled and cut into matchsticks
4cm piece of ginger peeled and cut into matchsticks
10 x round rice papers
bunch fresh coriander
100g edible flowers
For the sauce
1 tsp sesame oil
3 tbsp plum sauce
2 tbsp black sesame seeds
1/2 tsp Chinese Five Spice
Juice of one lime
Have all your vegetables ready on a plate or board.
Combine your dressing ingredients by shaking in a jam jar or whisking in a bowl.
Cut your rice papers straight across the middle using scissors so that you have two semi circles from each paper.
Have a damp tea towel ready. Fill a bowl with hot water from the tap.
Prepare each roll one at a time. Dip one semi circle rice paper into the hot water 2-3 times. As it starts to soften lift it out onto the damp tea towel. Lay it flat in front of you on a board with the straight edge closest to you.
Place one edible flower just off centre to the left along the flat edge. Now below the flower lay one coriander leaf. Fold the rice paper in half so that the flower and coriander leaf are sealed in the middle of the rice paper.
Place 4 carrot, 1 Pomelo, 2 spring onion, 4 cucumber and daikon matchsticks in a vertical bundle. Add 2 pieces of ginger and drizzle over 1 tsp sauce.
Fold the curved bottom of the rice paper towards you, then fold in the curved left side. Finally roll so that you have a tube.