Base for both:
2-3 cloves garlic finely cut (Terracotta Plants)
1 red chilli (Kakanui Produce)
1-2 tsp fresh grated ginger
2-3 Tbsp oil (Dunford Grove)
2 Tbsp soy sauce
1 grated carrot (Ettrick Gardens)
Handful of washed beetroot leaves -cut. (Oamaru Organics)
Rock salt & ground black pepper
Filling one:
500gms chicken mince (Dunedin Poultry)
2-3 Tbsp sweet chilli sauce
¼ cup chicken stock
2 spring onions finely cut.
Filling two:
1 cup of cooked brown rice
½ cup vegan grated cheddar
Dipping Sauce:
1 tsp chili flake oil
2 Tbsp rice vinegar
2 Tbsp soy sauce
Mix, I use a glass jar (you can make bigger amounts as it keeps well).
Cook the base ingredients in a heavy fry pan, add oil heat then and garlic, red chilli and ginger, sauté then add carrot cook further 3-4 minutes. Spilt the mix in two, by pouring half to a bowl with the ingredients for filling two and mix to combine. Leave the rest of the base in a pan to cook off the chicken. Fry the chicken mince, add ¼ chicken stock and chilli sauce, reduce liquid to ¼ season add spring onion and then let cool.
Beet Leaves:
Cut a V shape at the end of the beets to remove some of the hard stalk. Use a large flat dish and spread out the leaves as flat as you can, pour boiling water over them to cover. Seal the dish and leave for 5 minutes or until they have wilted enough for easy rolling. I use a clean tea towel to dry them as I go and fit 4 at a time. Place a heaped tbsp of mix into the middle of the leaf, roll over one long side then the top ends and then roll with the last long side. Place in the fridge to chill.
Eat cold or fry in a pan and eat with dipping sauce.
Recipe by: Amy Dougherty
