Lettuce Rolls

Evita’s Kossie Sikelela, p. 71

1 carrot

1 courgette

1 red pepper

4 spring onions

50 g bean sprouts

2 tbs soy sauce

2 tbs olive oil

1 tbs grated ginger

1 clove of garlic, chopped

½ lemon

1 iceberg lettuce

Mayonnaise

1 chilli, chopped

Fresh coriander

Shred the vegetables and place in a bowl with a marinade of soy sauce, oil, ginger, garlic and lemon juice for 1 hour or so. 

SQUEEZE!

Drain. Separate the leaves of an iceberg lettuce, wash and dry. Bind the vegetables with mayonnaise flavored with chili and chopped coriander. Fill the lettuce leaves with this mixture and roll up like a spring roll. Arrange on a platter and serve with sweet chilli dipping sauce. It could be fun to let each guest fill the rolls themselves.

Mine were unwieldy so I stuck them together with toothpicks just to be safe. Served with chicken, fish, and a deviled egg!

SWEET CHILLI DIPPING SAUCE

1 tbs soy sauce

1 spring onion, finely chopped

2 tbs wine vinegar

2 tsp sesame oil

1 tbs castor sugar

2 tsp grated ginger

1 small chilli, finely chopped

Mix together in a bowl with 1 tbs of water.

It's really not all that hot even with the jalapeno. Just interesting!

My Rating: 4/5 "Really memorable flavor! The mayo makes the filling satisfyingly substantial. It's also light enough that you can eat a bunch of them without getting full. My only complaint is that they're drippy and messy to eat. But in the right company, who cares?"