Blanch chives for 2 minutes in boiling salty water, then half of the peeled strips of carrot. Clean mushrooms, remove stems and cut finely. Cut up mint leaves and sprig of coriander and mix with chopped mushrooms. Mix chilli paste. Put rice paper in warm water to soften. Chop up blanched chives leaving some long strands aside. Put cucumber in a bowl with mushrooms and carrots. Smooth chilli paste over flattened rice paper. Sprinkle vegetable mix and tomato on top with long chive stick at one end. Roll into spring roll. Blanch spinach leaves in salty boiling water and then the cabbage leaves. Mix soy sauce, sugar and sesame oil. Whisk, then add sesame seeds. Take the ribs off the blanched spinach leaves, then hold together and squeeze into a tube. Cut in half. Dry off blanched cabbage leaves with kitchen paper. In each one, place spinach tube and roll. Trim off ends. Cut roll in half and dribble over dressing, sprinkling roasted sesame seeds on top. Cut beans into inch lengths then blanche for 3-4 minutes. Scoop out papaya seeds and then peel off skin. Grate and place in a bowl. In a mortar, make paste by crushing garlic, chillies, peanuts and a pinch of salt. Put blanched cut beans with papaya and mix in paste. Add sugar, soy sauce and lemon juice and stir. For presentation, place a Chinese cabbage leaf on a plate and spoon on the papaya salad. Sprinkle on some diced tomato. On the side place vegetarian spring roll which will have dressing and roasted sesame seeds dribbled and sprinkled over.
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|Serving Size: 1 Serving (1340g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 103 (14%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 7228.6mg||249 %|
|Potassium 4967.9mg||131 %|
|Total Carbohydrate 112.1g||33 %|
|Dietary Fiber 28.5g||114 %|
|Sugars, other 83.6g|
|Protein 50.3g||72 %|
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Calories per serving: 722
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