‘Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99)

Unicorn rice paper rolls

Preparation time: 15 minutes

Makes 6 small rice paper rolls

 

 

½ packet bean thread vermicelli

1–2 drops natural blue food colouring or blue spirulina

1 carrot

1 cucumber

½ red cabbage

A few pink radishes

½ avocado

6 rice paper wrappers

A few green lettuce leaves

A few black and white sesame seeds

½ mango for decoration

 

Lemon coconut tahini sauce

1 tablespoon tahini

1 tablespoon sesame oil

Juice of ½ lime

1 tablespoon coconut cream

1 teaspoon light soy sauce

1 drop natural blue food colouring

 

Cook the vermicelli according to the instructions on the packet, adding a little blue food colouring

to the cooking water. Once the vermicelli is coloured, set aside in a bowl of cold water. Cut the carrot and

half the cucumber into thin matchsticks. Thinly slice the red cabbage. Slice the radishes into rounds and

thinly slice the avocado.

 

Moisten a sheet of rice paper and place it on a slightly damp, clean tea towel. Cut off the top

edge of the wrapper (to give a straight side for an open-ended roll). Arrange the lettuce leaves

and vegetables in the middle, starting with the ingredients that will show through. Wrap up the roll,

using your fingertips to tightly close the lower part.

 

Place the rolls in the refrigerator. At serving time, sprinkle with black and white sesame seeds, then

decorate with stars cut out of the mango or the rest of the cucumber.

 

Blend the sauce ingredients, except the food colouring, in a food processor. Add the drop of blue food colouring and swirl once with the tip of a knife to make a pretty spiral, then sprinkle with a few sesame seeds. Serve the rolls with the sauce.