Unicorn Rice Paper Rolls: Unicorn Food – Sandra Mahut


Unicorn Food


‘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.

Unicorn Rice Paper Rolls


Post Script: ChinaTown Kitchen From Noodles to Nuoc Cham – Delicious Dishes from Southeast Asian Ingredients – Lizzie Mabbott

ChinaTown Kitchen

Chinatown Kitchen:

From Noodles to Nuoc Cham – Delicious Dishes from Southeast Asian Ingredients

Lizzie Mabbott

Hachette Australia

Mitchell Beazley: Octopus Publishing Group

ISBN: 9781845339616



Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket – or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting “Pot”) and tells you how to use them. AND she provides all the recipes you’ll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.



My View:

This is a fantastic book suitable for all to use, with some beautiful photos that will have your mouth watering in anticipation of the delights you will  be able to create. You do not need to be a kitchen guru or master chef – this book is about fresh ingredients, fragrant sauces and spices. Lizzie Mabbott devotes sections of the book to introducing the key ingredients, sauces and condiments, noodles, rices, spices, pickles and preserves, fruits and vegetables; the basic ingredients that will bring your South East Asian cooking alive. Read through, pick out of a few recipes you might like to try and then start with a shopping list. Most of the sauces and species are available in your local supermarket, some may need to be purchased from speciality Asian cooking stores.


I think we will try the Udon Cabonarara or Salt and Pepper Tofu, the Xinjian Lamb Skewers look perfect for the BBQ and the Chinese Pork Belly Roast looks divine. And then there are old favourites like Chicken Katsu Curry or Rice Paper Rolls (with a step by step pictorial guide on how to roll these family favourites) or how about making your own Kimchi? A toasted cheese and kimchi sandwich sounds perfect! I am sure you will find many recipes here to enjoy.