Fresh and light with lip-smacking flavours, these rolls would make a great start to an oriental meal, or stunning canapés for a party.
150g/5½oz basmati rice, soaked in a bowl of cold water for 3-4 hours
150g/5½oz unsalted peanuts
2 bird’s-eye red chillies, finely sliced
6 garlic cloves, peeled
10 cherry tomatoes, quartered
1 medium green papaya, peeled, seeds removed, flesh chopped
1 small carrot, peeled and grated
1 large handful green beans, trimmed and cut into 2.5cm/1in pieces
3 tbsp vegetarian Worcestershire sauce
3 tbsp light soy sauce
2 limes, juice only
3 tbsp grated palm sugar
8 sheets Vietnamese rice paper, soaked according to packet instructions
4 small edible orchid flowers
2 large banana leaves, each one cut into 2 equal squares
Preheat the oven to 200C/400F/Gas 6. Drain the rice and place on a baking tray. Scatter the peanuts onto a separate baking tray and put both trays in the oven for 8-10 minutes, or until the rice and peanuts are golden-brown.
Place the chillies, garlic and cherry tomatoes into a large pestle and mortar and grind to make a paste. Set the paste aside in a small bowl.
Place the papaya, carrot and beans in the pestle and mortar and pound gently. Add the Worcestershire sauce, soy sauce, lime juice and palm sugar and continue to pound until all ingredients are well mixed. Mix in the chilli and tomato paste.
Lay the soaked rice paper onto a clean tea towel and pat dry. Place a sheet of the soaked paper onto a chopping board. Place about an eighth of the papaya mixture in the middle of the paper, leaving a border of about 3cm/1¼in all the way around. Fold in the sides, then roll the paper tightly to create a cigar shape. Repeat with the remaining sheets of paper.
Slice the rolls in half on an angle. Serve two sliced rolls on each of four plates. Decorate with the orchid flowers and sprinkle with the toasted rice and peanuts.
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