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San choy bow/bau Rice paper rolls

Sanchowbai-1 San choy bow/bau Rice paper rolls Blog Gluten-free Healthy Recipes Naturopathy Seasonal cooking Usually San choy bow/bau is served in a lettuce cup. Last weekend I had a picnic so decided to turn this delicious Asian dish into a rice paper roll. The results were amazing. I used turkey mince instead of pork or chicken, loaded with heaps of herbs and vegetables with Baby kale, carrot and red cabbage. Definitely give this one a try.

 

San chow bau ingredients

  • 500g Organic turkey, pork or chicken mince
  • 1 tablespoon of olive oil or coconut oil
  • 2 cloves of garlic finely cut
  • 1 small onion finely cut
  • 2 teaspoons of finely cut or grated ginger (you can use more if you love ginger)
  • 2 medium carrot
  • 1/2 capsicum
  • 1/2 zucchini
  • 1 cup of broccoli
  • 5 mushrooms
  • Fresh coriander or vietnamese mint
  • 1 small can water chestnuts, drained and finely chopped (optional)
  • 1 chilli (optional)
  • 2 cups of mandalin sliced red cabbage
  • 2 cups of baby spinach, baby kale or rocket
  • 4-10 Rice paper skins (depends on how many you would like to make)
  • 1 litre of warm water

Sauce

  • 1 tablespoon tamarind puree or paste (if you have no tamarind see other sauces optional below)
  • 2 tablespoons of tamari sauce
  • 2 tablespoons of maples syrup or rice bran syrup
  • 2 tablespoons of water

Method

  1. Cut one carrot, mushroom, capsicum, broccoli and zucchini into small diced pieces.
  2. Julienne the second carrot.
  3. Place garlic, ginger and onion in pan or wok with oil and cook slightly.
  4. Then add in the turkey mince, making sure that this is cooked thoroughly trying to keep break mince into small pieces during cooking. Then pour sauce and mix thoroughly.
  5. Place in diced carrots, mushrooms, capsicum, broccoli, and zucchini and continue to cook. Then drain
  6. Set out a dry clean tea towel or smooth clean chopping board on bench. Then warm water in a baking tray next to towels/chopping board.
  7. Place 1 rice paper in a baking tray of lukewarm water for 15 seconds or until just soft.
  8. Then place on towel or board, place some sliced red cabbage, julienned carrot and kale or spinach on soft rice paper.
  9. Then place a scoop of san choy bau (making sure that the mix is not too wet – if so drain off). Do not overfill or you could risk the rice paper splitting.
  10. Then roll one side over ingredients, fold both sides in and continue to roll.
  11. Then store on a plate or in a container in fridge.

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Optional sauce 1

  • 1 tablespoon maple syrup or honey
  • 2 tablespoons tamari sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoons Chinese rice wine (optional)

Optional sauce 2

  • 2 tablespoons Oyster sauce (gluten free)

Optional sauce 3

  • 2 tablespoons Hoisin sauce

Optional sauce 4

  • 1 tablespoon lime juice
  • 2 teaspoons of fish sauce
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon of tamari sauce (gluten free soy sauce)
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