Spring rolls make the best finger food for drinks party (get plenty of practice making them before you embark on rolls for 50!)
Typically, as you can see in this recipe, they're made combining Asian flavours, but you can think outside the square, especially if you have a gluten allergy. The rice paper fills the role of bread and the filling can be many things you may use in a sandwich - with the salad!
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Ingredients
large rice paper sheets
2 cups vermicelli noodles, cooked
2 cups watercress, washed and trimmed
1 cup carrot, grated
½ cup shallots, chopped
½ cup fresh mint and coriander, chopped
¼ cup peanuts, dry roasted and chopped
1 lime juiced
Dipping Sauce ¼ cup mirin
¼ cup tamari
1 tbsp sesame seeds
½ lemon juiced
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 Copyright John Paul Urizar Method
Cook noodles as per instructions. Lay all the ingredients out in separate bowls on a workbench. Fill a large bowl with hot water and dip the rice paper into it until it softens - ensure the paper is completely wet - (but not so soft it's unmanageable) and lay flat on a large working surface. Note: making spring rolls is great fun and always enjoyed by children. Ignore the mess and encourage them to participate in the kitchen. That way they're far more likely to participate in eating a healthy meal. Makes 4 servings
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