An impromptu invitation, quite late in the afternoon yesterday, inviting friends to come over for dinner and a game of cards, left me in a slight panic. Why do I open my mouth before thinking? Time and time again I put myself in this situation. I was tired, the house was in a complete mess, I couldn't be bothered sprucing myself up to go to the supermarket (trackie daks and Ugh boots is not a good look in public)...why do I do this to myself?
The critics in my family, and there's quite a few of them, have often made fun of my well stocked pantry, and still "not a bloody thing to eat" in it. Well, there is, if you're willing to take the time to actually PREPARE something, I always tell them.
At least the finger food dilemma was solved with these great rice paper rolls, made with Light Chilli Philly, a can of crab meat (from the pantry) and coriander from the garden.
Simple and delicious, followed by Chicken, Preserved lemons and olive tagine, with a side of sage and onion couscous. The dinner was a hit, the boys opened a can of beer each, and the girls opened their can of whoop ass. Sorry guys, maybe we'll teach you how to win 500 one day. And I was still in my trackie daks and Ugh boots. Good friends couldn't care less.
Ingredients (serves 4)
- 8 round (21cm-diameter) rice-paper sheets
- 160g sweet chilli light cream cheese (Kraft Philadelphia brand)
- 1 x 170g can crabmeat, drained (or you could use small cooked and peeled prawns)
- 1 celery stick, trimmed, halved crossways, thinly sliced
- 1/3 cup loosely packed fresh coriander leaves
- Soy sauce, to serve
- Soak a rice-paper sheet in a shallow dish of warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface.
- Place the cream cheese in a medium dish. Spread 2 tsp of the cream cheese along the centre of the rice-paper sheet. Top with 2 tsp of crabmeat, a few pieces of celery and coriander. Fold in the ends and roll up tightly to enclose filling. Repeat with the remaining rice-paper sheets, cream cheese, crabmeat, celery and half the remaining coriander.
- Place rice-paper rolls on a serving platter. Sprinkle with the remaining coriander and serve with sweet chilli sauce.