Soft white skin, colorful filling hiding under a beautiful translucent skin. And so, the ritual goes, dunking it gently into the dipping sauce, taking a good mouthful to let the bold flavors explode, waking our every senses. Oh hello, welcome to the wonderful world of rice paper rolls.
Over the years, I have done my fair share of rolling these babies out for parties and quiet dinners at home. Prawns and leftover roast beef have always been my protein of choice for the filling. Lay them over a bed of crunchy julienned carrots, cucumbers, spring onions, red capsicum and top it all off with the trio of herbs of sweet basil, coriander and mint. It’s hard not to salivate while patiently and gently assembling them together. Every roll has to be perfect. It has to capture your attention with just a glance before you reach out to grab one.
So I wanted to inject more flavor and spice to these rolls and I thought of Larb Gai. I often feel the flavors of Larb Gai gets lost when eaten with rice. It’s time to become more intimate with the old Larb Gai. I wanted to pimp it up a little. And I’m glad I did that. They turned out beautifully. We just couldn’t get enough of them. Three bitefuls and the roll is gone. Before we knew it the whole platter had been demolished. What is often eaten as a starter has now become a main meal for us. The epitome of healthy and filling finger food.
Roll over prawn and beef. There’s a hot & spicy chick mincing it’s way onto the plate. Get the recipe!