Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 20 2017
Vietnamese Spring Wraps
For the salad
65ml soy sauce
65ml mirin
65ml lime juice, freshly squeezed
1 tbsp sesame oil
2 tbsp agave nectar
1 small chilli, deseeded and finely chopped
1 small green papaya, peeled, deseeded and thinly julienned
1 large carrot, thinly julienned
1 carrot-size piece of daikon radish, thinly julienned
15g fresh ginger, thinly julienned
Sea salt
For the wraps
50g raw almonds, chopped
1 tbsp nut oil
Sea salt
1 head of lettuce
1 avocado, sliced
80g fresh coconut, sliced
A handful of basil
A handful of mint
A handful of sunflower sprouts
Whisk together the soy sauce, mirin, lime juice, sesame oil, agave and chopped chilli. Add the julienned veg to the bowl, sprinkle with salt and toss to combine. Let the salad sit for at least 30 minutes. Drain before using.
Mix the almonds with oil and salt to taste.
Separate the lettuce leaves, wash and dry. Place a little salad in the middle of each leaf, add avocado, coconut, herbs and sprouts, and sprinkle with almonds. Carefully wrap.