Springtime Rolls With Miso-Kale Pesto

12
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (87.5 g)
  • Calories 238.1
  • Total Fat - 23.2 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0 mg
  • Sodium - 14 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 3 g
  • Sugars - 0.7 g
  • Protein - 3.6 g
  • Calcium - 54.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.2 mg

Step 1

For the miso-kale pesto, bring a saucepan of well-salted water to the boil and add the kale leaves and cook for 30-60 seconds, just until they are wilted and bright green and then remove from the water with tongs (keep the water for the other veggies), place in a colander and rinse under cold water and drain, then squeeze out any excess water and roughly chop the kale and place in a food processor or blender.

Step 2

Now add the basil, garlic and seeds and whiz to a paste and now add the miso, then slowly drizzle in the olive oil, lemon juice and about two tablespoons of water and blend again until combined, finally stir in the lemon zest and season with sea salt and black pepper, then set aside.

Step 3

If your asparagus spears are long, snap them in half so they are about 10cm in length.

Step 4

Bring the pan of salted water back to the boil, drop in the asparagus and snow peas and cook for about one minute until they are bright green and remove from the water with tongs (keep the water for the vermicelli) and place in a colander, then immediately refresh under cold running water until completely cold and then add the mung bean vermicelli to the boiling water and cook for one to two minutes until completely transparent and then drain and rinse under cold water.

Step 5

Drizzle a little sesame oil over the vermicelli and season with a pinch of sea salt and set aside.

Step 6

To assemble the rolls, take a deep plate that is slightly larger than the rice paper rounds and pour in some lukewarm tap water and working with one round at a time, dunk the rice paper into the water and allow to soften for 30 to 60 seconds - don't let it get too soft or it will break when rolling.

Step 7

When softened, lay it out flat on a chopping board and assemble your filling. by starting at the edge of the rice paper closest to you (and leaving enough room to begin the rolling process), layer a piece of lettuce, followed by a small handful of vermicelli, asparagus, snow peas, avocado and herbs and to roll, pull the edge closest to you over the filling - pull it tight to keep everything in place and then fold over once, then fold in the sides and continue to roll until you have a nice, tightly bound roll and continue with the remaining wrappers and filling.

Step 8

To serve, cut the rolls in half and serve with the miso-kale pesto.

Step 9

Substitutes: Mung bean vermicelli: rice vermicelli. Snow peas: sugar snap peas

Tips & Variations


  • 12 21cm rice paper rounds.

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