super green rice paper rolls

  • 12 small rice paper rounds 
  • 12 betel leaves+ 
  • 1½ cups (120g) shredded cabbage 
  • 1½ cups (180g) shredded green mango 
  • 100g snow peas (mange tout), blanched and shredded 
  • 100g snow pea shoots 
  • 1 avocado, cut into thin wedges 
  • ½ cup mint leaves 
  • ½ cup Thai basil leaves 

coriander dressing

  • 1 cup coriander (cilantro) leaves 
  • ¼ cup chopped garlic chives+ 
  • 1 tablespoon finely grated ginger 
  • ¼ cup (60ml) mirin (Japanese rice wine) 
  • ¼ cup (60ml) rice wine vinegar
  1. To make the coriander dressing, place coriander, chives, ginger, mirin and vinegar in a small food processor and process until finely chopped. Refrigerate until ready to serve. 
  2. Dip 1 rice paper round in a bowl of cold water for 10 seconds to soften slightly. Place on a clean surface and top with 1 betel leaf, a little of the cabbage, green mango, snow peas, pea shoots, avocado and mint and basil leaves. Fold 1 short end over the filling and roll to enclose. Repeat with the remaining ingredients. 
  3. Serve immediately with the coriander dressing. Makes 12.

+ Find betel leaves and garlic chives in Asian supermarkets.

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