Mix all the ingredients together for the marinade and season to taste. Reserve half of this to use as a dipping sauce.
Toss the vegetables together in the remaining marinade.
Lay a sheet of parma Ham on a sheet of greaseproof paper. Place a helping of vegetables across the centre of the slice, top with a little coriander and roll the ham around these.
Slice each parma Ham roll into two and serve along with the coconut dipping sauce.
Appetizer
Thai-style Parma Ham spring rolls
Makes 24 rolls
- 12 slices parma Ham
- 1 red chilli, finely slices
- ½ carrot, finely slices
- ¼ green pepper
- ¼ red pepper
- 60g bamboo shoots, finely sliced
- 50g bean sprouts
- 1 handful roughly chopped coriander leaves
Coconut marinade:
- 150ml coconut milk
- Juice of 1 lime
- Finely grated zest of 2 limes
- 2 tsp sesame seeds
- 2 tsp grated ginger
- ½ tsp Thai fish sauce
