Rice paper Roti
- Sesame oil, for brushing - ½ cup (125 ml) coconut cream - Vegetable oil, for frying
- Sesame oil, for brushing
- ½ cup (125 ml) coconut cream
- 1 tsp fish sauce
- Juice of 1 lime
- ½ tsp baking powder
- 24 rice paper sheets
- Vegetable oil, for frying
- Brush a chopping board with sesame oil to grease. Combine the coconut milk, fish sauce, lime juice and baking powder in a bowl.
- Lay a rice paper sheet on the board. Brush with a good amount of the coconut mixture to the edges, it needs to be nice and wet. Lay another rice paper sheet on top. Repeat with 5 more rice paper sheets, bushing with coconut mixture between each layer (if the sheets are curling, add more coconut mixture). Brush the top rice paper sheet with sesame oil.
- Add enough oil in a frying pan until about 5 mm deep. Heat over medium-high heat. Add the wrapper stack and cook, for 2 minutes on the first side. Turn over and cook for a further 3 minutes or until each side is golden. Transfer to a tray lined with paper towel to drain. Repeat with the remaining rice papers, coconut mixture and sesame oil. Use a pizza cutter to cut into wedges. Serve roti with leftover curry.
- Brush a chopping board with sesame oil to grease. Combine the coconut milk, fish sauce, lime juice and baking powder in a bowl.
- Lay a rice paper sheet on the board. Brush with a good amount of the coconut mixture to the edges, it needs to be nice and wet. Lay another rice paper sheet on top.
Repeat with 5 more rice paper sheets, bushing with coconut mixture between each layer (if the sheets are curling, add more coconut mixture). Brush the top rice paper sheet with sesame oil. - Add enough oil in a frying pan until about 5 mm deep.
Heat over medium-high heat. Add the wrapper stack and cook, for 2 minutes on the first side. Turn over and cook for a further 3 minutes or until each side is golden.
Transfer to a tray lined with paper towel to drain. Repeat with the remaining rice papers, coconut mixture and sesame oil.
Use a pizza cutter to cut into wedges. Serve roti with leftover curry.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
