Tis the Season to Party!!!!!
Whether you’re hosting a Fabuliciouz Summer BBQ, a Wintery Northern Feast or the Family Christmas Dinner, these wee rippers are sure to get the festivities started on an unusual note.
Start by heating a good glug of oil in a frypan & cooking off 500g of Turkey mince, remembering to season it well with salt & white pepper. Add in a generous handful of cashew nuts (my all time weakness!) along with some dried cranberries. Fry all that lot off until you see those wee red jewels begin to puff back to life & the nuts have an absolutely glorious sheen to them.
When it’s all good & crispy, drizzle in a couple of tablespoons of honey. That adds a gorgeous shine to the whole dish as it glazes everything. Remove the frypan from the heat & let it cool down enough to handle.
Next, you wanna find some good quality dried rice paper for rolling. All the supermarkets have the export quality now so should be easy enough, but remember there are Asian groceries about too if you have trouble.
The trick to using rice paper is to know that the rough side is what you want facing up to put your filling on so the lovely smooth side is what you see later.
Using a bowl of water, gently place the rice paper circle in for a few seconds dunking before lifting out onto a clean tea-towel. Work quickly now! Pinch up some filling mix out of the frypan & drop it along the side closest to you, just off from the edge. You want to make sure you don’t overfill rice paper rolls or they’ll split. Gently tuck the filling into bed with the small edge you’ve left by lifting it up & over the filling, next you need to fold in each side. You’re filling is now encased in it’s blankie. Then it’s a simple case of rolling it up to the end.
Line up all your rolls in a dish or on a tray as you complete each one, being very careful not to let them touch as they will stick together.
Now, it’s a textural thing of whatever floats your boat. Some people prefer to eat them just like this with a dipping sauce for the chewiness of the rice paper rolls at this stage. My fam-bam prefer to take it to the next level.
The secret trick to this one is to whack them in the fridge for a few hours to dry out so they don’t explode!
Heat some oil in a frypan to shallow fry the rolls until they turn delightfully golden & crispy on each side before draining off & It’s Chompin Time!