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Nems full of flavor

Get your children to wet the rice wafers.

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Nems full of flavor

At a glance

Serves:
4
Difficulty:
Medium
Method:
20 min.
Preparation:
5 min.
 
 

Adrian Geralnik

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Ingredients

    • 12 wafers of rice paper
    • 1 large or 2 small zucchini
    • 200g tinned corn
    • 250g soybean sprouts
    • 200g pumpkin or squash
    • 100g coconut milk
    • 1 tbsp olive oil
    • Salt

    For the sauce:

    • 3 tbsp Sambal sauce
    • Juice from 1/2 lemon
    • 1 clove garlic chopped finely
    • 50 gr. fish sauce
    • 30 gr. sugar
    • salt to taste
    • 100 ml. water

     

Method

  1. For the sauce, peel the pumpkin, cut and boil in water. When well done, after about 20  minutes, mix the pumpkin and coconut milk and 250ml of cooking water in a blender and blend well. If required you can add more water until you obtain the desired consistency. Season with salt and set aside.
  2. Cut the zucchini into julienne strips or grate with the coarse side of grater. In a frying pan with a few drops of olive oil, sauté the zucchini, corn, and finally add the soy sprouts. Cook briefly and remove. Add to another bowl and let cool.
  3. Add some warm water to a bowl, then add the rice wafers one at a time. They should be hydrated in a 25 minutes or so. Drain off the water carefully and place the rice wafers on a dish towel. Add the stuffing to one end, and roll up carefully. Repeat the operation until the you’ve used up all the rice paper sheets. Serve with pumpkin and coconut sauce.

Tip

You can substitute other vegetables, cooked or raw as you see fit

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