Recipe Ingredient
- 1 cucumber
- 70g carrot, shredded
- 50g purple cabbage, shredded
- 50g cucumber shreds
- Some alfalfa sprouts
- 1 tbsp toasted sesame seeds
- Dipping sauce (A) - (combined):
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 2 bird's eye chillies, chopped
- 1 tsp fish sauce
- 1 tbsp sugar
- 3 tbsp Thai sweet chilli sauce
- Dipping sauce (B) - (combined):
- 3 tbsp mayonnaise
- 2 tbsp wasabe
- 1 tbsp chilli garlic sauce
Instructions
- Use a vegetable shredder to slice the cucumber into long thin pieces. Place a strip of cucumber on a clean chopping board and arrange a little of each of the shredded carrot, cucumber and cabbage. Add a few alfalfa sprouts and roll up tightly into a sushi roll. Sprinkle some sesame seeds over.
- Do the same with the rest of the cucumber slices and serve with either one of the dipping sauces.
