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To assemble, place 2 whole basil leaves on lower ⅓ of each rice paper and top
with 1/6 of the vermicelli. Top with 2 strips each of red and orange bell peppers,
a pinch of julienned carrot, 1 strip each of avocado and cucumber and about 1
tbsp (15 ml) of crab meat. Press to flatten ingredients, then roll up in rice papers,
folding in sides as you go. Press to seal. Repeat until all filling is used. When all
rolls are made, cut in half on a diagonal and serve with Chili-Lime Dipping Sauce
(recipe follows).
CHILI-LIME DIPPING SAUCE
2 tbsp (30 ml) Asian fish sauce
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) sugar
2 tbsp (30 ml) water
1 small red chili pepper, minced
1 tbsp (15 ml) cilantro, finely chopped
In small bowl, combine fish sauce with lime juice, sugar, water and chili, and
cilantro, stirring to dissolve sugar.
PAIRS wITH
mOUTOn CADeT BLAnC
France $13.99 2527
mIgUeL TORReS VIÑA eSmeRALDA
Spain $14.49 165316
PRAWn PHyLLO ROLLS
24 pieces
24 wooden skewers
¼ cup (50 ml) olive oil
1 large garlic clove, minced
2 tbsp (30 ml) chopped basil
24 large prawns, shelled, deveined, tails on
1 pkg phyllo pastry
¼ cup (50 ml) butter, melted
In large bowl, mix olive oil, garlic and basil. Add prawns and toss to coat. Skewer
each prawn lengthwise, one per stick. Set aside. Take six sheets of phyllo pastry
and cut into strips the length of prawns. Lightly brush each sheet with melted
butter and layer.
Place skewered prawn at end of phyllo strip and roll one rotation so pastry
overlaps at seam. Cut phyllo and place rolled prawn skewer on parchment lined
baking sheet. Repeat with remaining prawns. Roll 3 prawns per strip of phyllo.
Brush rolls with melted butter and bake at 400 F (200 C) for 15 minutes or until
pastry is evenly browned. Serve with your favourite plum sauce.
PAIRS wITH
yOSHI nO gAWA SPeCIAL PRemIUm SAKe ORgAnIC
Japan $17.99 622944 300 ml
ST. HALLeTT POACHeR’S BLenD
Australia $12.99 535963
TRIPLE DISTILLED,
TWICE AS SMOOTH,
ONE GREAT TASTE.
www.jamesonwhiskey.com
TASTE 147