Main Meals

Asian dim sum box

30 minutes
30 minutes
Wine/Spirit Pairing
Idiom Viognier 2006

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  • For the spring rolls:
  • 3 cups oil
  • 12 ready-made frozen spring rolls
  • Thai spring roll or sweet and sour sauce, for serving
  • For the vegetable buns and dumplings:
  • 6 ready-made vegetable buns
  • 18 ready-made prawn and pork dumplings
  • 6 ready-made rice and black bean dumplings
  • For the crispy chicken or duck noodles:
  • 200 g instant noodles
  • 2 baby tatsoi, quartered
  • 2 x ready-cooked chicken breast fillets (or duck breast fillets, grilled)
  • 3 t ponzu (citrus-flavoured soya sauce)
  • Fresh chilli, shredded, to garnish
  • Chinese barbecue sauce, to taste, for serving
  • 1 t black sesame seeds
  • For the green leaf glass rolls:
  • 12 sheets Vietnamese rice paper
  • 100 g mixed green salad leaves
  • 20 g fresh coriander leaves`
  • 20 g fresh coriander leaves`
  • 1 avocado, peeled and cut into slices
  • 1 green chilli, finely chopped
  • 1 x 2 cm piece fresh ginger, finely grated
  • Soya sauce, for serving

To prepare the spring rolls:
In a large saucepan over a medium to high heat, heat the oil and, when hot, fry the spring rolls until crisp and golden. Drain on kitchen towel and serve alongside small bowls of dipping sauce.

To prepare the vegetable buns and dumplings:

Steam the vegetable buns and pork dumplings in a steamer or saucepan for 10 to 12 minutes, then drain. Steam the rice and black bean dumplings for 20 minutes. Drain.

To make the crispy chicken or duck noodles:

Bring a saucepan of water to the boil and add the noodles and tatsoi. Cook for 2 to 3 minutes, then drain. Heat the chicken or duck fillets according to package instructions, then cut into slithers. Dress the noodles and chicken or duck with ponzu and chilli. Finish with the barbecue sauce and a scattering of sesame seeds.

To make the green leaf glass rolls:
Dip a sheet of rice paper in hot water for a few seconds to soften, then transfer to a damp work surface. Arrange the leaves, herbs and avocado slices down the centre of the paper and sprinkle with chilli and ginger. Fold the rice paper over the leaves and roll loosely. Store beneath a clean damp cloth while making the remaining rolls. Serve with soya sauce for dipping.

To serve:  Arrange all the items in paper boxes lined with wax- or newspaper and enjoy.

Cook’s note:  Buy the vegetable buns and dumplings from Asian supermarkets.




Jacques Erasmus

Recipe by: Jacques Erasmus

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