INGREDIENTS
Corn Kernels 40 gm
Spinach Leaves shredded 150 gm
Pakchoy leaves shredded 100 gm
Celery chopped 20 gm
Black Pepper 2 gm
Salt 1gm
Rice Paper Sheet 2 nos
For Dressing
Jaggery 15 gm
Lemon Juice 15 ml
Fresh Red Chilly chopped 1gm
Coriander Root chopped 5 gm
Garlic chopped 2 gm
Sugar 2 gm
Salt 1gm
Water 40 ml
METHOD
Soak rice paper sheet in water for three minutes. Blanch corn, spinach and pakchoy for a while and drain all water. Mix rest ingredients to make a stuffing, check seasoning as per your taste. Mix all the ingredients for dressing, make sure there is no lump in the jaggery syrup. Prepare roll using rice paper sheet and stuffing. Steam the rolls for two minutes. Serve hot with the seasoning.
(Courtesy: Executive Chef Swatantra Gautam, Azaya Beach Resort Goa)