How to make red cabbage, apple and walnut rice paper rolls
The freshness of apple, the crunch of cabbage, the kick of chilli... are these rice paper rolls the most fun you can have in half an hour?
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Your support makes all the difference.Red cabbage, apple and walnut rice paper rolls
These summer rolls showcase the fresh flavours of red cabbage and apple, with the added crunch of California walnuts. With a hint of chilli and a creamy dipping sauce, we dare you not to go back for a second one.
Prep: 30 mins
Serves 4
For the rice paper rolls
2 tbsp toasted coriander seeds
1 tbsp toasted fennel seeds
100g walnuts, toasted and roughly chopped
Pinch of salt
8 rice paper wrappers
¼ of a cucumber, thinly sliced
Small bunch of dill
Small bunch of coriander
1 red chilli, finely sliced
1 red apple, cut into match sticks
180g red cabbage, finely shredded
For the dressing
30ml rapeseed oil
15ml cider vinegar
1 tsp honey
2 tbsp natural yoghurt
Ground black pepper, to taste
Place the coriander and fennel seeds in a pestle and mortar and grind a little to break down. Mix with the walnuts and salt and put to one side for later. To make the dressing, whisk together the rapeseed oil, cider vinegar, honey and natural yoghurt. Finely chop a couple of sprigs of dill and add to the dressing, then season to taste with plenty of black pepper.
Take a large bowl and fill with warm water for soaking the rice paper wrappers in. Gather together all the fresh ingredients including the walnuts spice mix. Soak a rice paper wrapper in the warm water for 20 seconds, then place on a damp, clean tea towel. Place four or five slices of cucumber in the middle of the wrapper, slightly overlapping each other.
Top with a sprinkle of the herbs, chilli, apple and cabbage, finishing with a sprinkle of the walnut spice mix. Fold the edges of the wrapper in over the filling and roll up to seal the edge. Continue until you have used all the ingredients. Serve the wrappers with the dressing and any leftover walnut spice on the side to dip the rice paper rolls in as you go.
Recipe from Californiawalnuts.uk
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