GRAIN GAME

Fluffy, fragrant and endlessly versatile, these recipes prove that rice is far more than just a side dish

- ELAINE OBRAN

Rainbow Rolls with Orange and Ginger Satay Dipping Sauce

MAKES 15-20 ROLLS

INGREDIENTS

FOR THE ROLLS
½ cucumber
¼ red cabbage
2 small carrots
1 mango
100g dried rice vermicelli noodles
1 pack of 22cm spring roll (rice paper) wrappers
20g fresh coriander
20g mint leaves

FOR THE DIPPING SAUCE
3 tblsps smooth peanut butter
2 tblsps satay sauce (I use Jimmy's Sate Sauce)
2 tblsps sweet chilli sauce
2 tblsps cold water
1 tsp granulated (white) sugar
Small knob of ginger (about 20g), peeled and grated zest
Juice of 1 small orange
Juice of ½ lime

METHOD

1 Halve the piece of cucumber, scrape out and discard the seeds with a teaspoon, then cut into thin matchsticks. Slice the cabbage thinly. Peel the carrots and mango, and cut into thin matchsticks.

2 Place the noodles in a mixing bowl and rehydrate in boiling water according to the packet instructions. Drain and rinse under cold running water, then set aside.

3 Prepare a rolling station. You will need a shallow dish of cold water, large enough to submerge the spring roll wrapper in and a clean chopping board.

4 Submerge a wrapper in the cold water for 10 seconds, then remove and place on the chopping board. Arrange a small amount of the chopped vegetables and mango along with a few leaves of coriander horizontally in the centre of the wrapper. Top with some noodles. Don't overfill. Place two mint leaves face down on the top of the arrangement. Roll the edge of the wrapper closest to you over the filling, tucking it tightly with your fingers. Fold in the edges, then roll it up tightly to make a neat parcel. Place on a baking tray lined with baking paper.

5 Repeat to fill all the rolls. Avoid letting the completed rolls touch one another on the tray.