Vietnamese Rice Paper Rolls

These are great because you can really get creative with fillings. I've included the standard fillings I usually use in this recipe.

Ingredients

• 300g chicken stripped (You could also use prawns)
• 2 grated carrots
• 2 handfuls of salad leaves (I grow Mizuna in my garden so I use that)
• 1 handful mint (optional)
• 2 cucumbers thinly sliced
• 2 red capsicums thinly sliced
• 2 tbsp Hoi Sin sauce or Sweet Chilli Sauce for serving
• 1 packet Rice Paper sheets

Method

1. Slice, grate and prepare all your ingredients ready to assemble rolls.
2. Follow the instructions on the packet of rice paper sheets to soften the rice paper.
3. Laying rice paper flat once softened, place a small amount of chicken, carrot, cucumber, capsicum and salad leaves in the center of the roll.
4. To fold, pull one side of the rice paper across and lay flat over the filling. Then fold in the top and bottom of the roll. To seal shut, roll the rest across the rice paper until all is rolled together. This website has great instructions and pictures on how to handle and wrap rice paper rolls.
5. Serve with dipping sauce of your choice and enjoy.

A standard serving is between 4 to 8 rice paper rolls. This recipe should make you 16 rolls.

Slow Cooked Beef Stew

Serves 4

Ingredients

• 400g diced beef
• 400g green beans
• 400g potato
• 2 celery stalks
• 1 carrot
• 1 onion
• 2 tsp beef stock powder
• 5 cups water
• 2 tsp dijon mustard
• 2 tsp minced garlic

Method

1. Peel and chop the potatoes into large cubes. Top and tail the green beans and cut in half. Slice the celery, carrot and onion.
2. Add the vegetables with the diced beef into the slow cooker.
3. Mix the beef stock powder with the water according to instructions on the packet. Once mixed, add the stock to the slow cooker.
4. Add garlic and mustard and stir, mixing ingredients together.
5. Set on low for 6 hours, or high or 3 hours.
6. Serve with bread if you like. This recipe freezes well.