Name: Vietnamese Daliya and Herb Spring Rolls
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 200 g Paigambari daliya, cooked and cooled; 12 rice paper wrappers; 1 carrot, julienned; a large handful of each fresh mint, coriander and Thai basil; 6 lettuce leaves; 3 tablespoons smooth peanut butter; 1 tablespoon roasted sesame tahini; as needed soy sauce, lime juice and hot water, for the dip

Before you cook

Soak the rice paper for only a few seconds. It keeps softening after it leaves the water, and oversoaked paper tears the moment you try to roll it.

Pack the herbs generously and near the outer edge. They are what shows through the wrapper and what most of the flavour comes from.

Method

Cook the daliya in salted water until tender, drain, and cool completely.
Season the cooled daliya lightly with a splash of soy sauce.
Set out the daliya, carrot, herbs and lettuce in separate small piles.
Fill a wide shallow dish with warm water for softening the wrappers.
Dip one rice paper sheet for a few seconds until just pliable.
Lay it flat and place lettuce, daliya, carrot and herbs across the centre.
Fold the sides in firmly, then roll from the bottom, tucking as you go.
Keep finished rolls under a damp cloth so they do not dry out.
Whisk the peanut butter and tahini with soy sauce, lime and hot water.
Adjust the dip with more hot water until it pours easily, then serve.

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