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• MEET (Frozen) Strips

• ¼ cup tamari

• 2 tablespoons Chinese rice wine (shaoxing)

• 1 tablespoon brown sugar

• 1 teaspoon garam masala

• 1 star anise

• ¼ teaspoon chilli flakes

• 1 baby cos lettuce, chopped

• 1 avocado, sliced

• 1 punnet cherry tomatoes, halved

• 1 bunch coriander, washed and chopped

• ½ bunch mint, washed and sliced

• 12 large rice paper rounds

• ⅓ cup hoisin sauce

• 1 tablespoon lemon juice

• Lemon wedges, and sriracha (hot chilli) sauce, to serve, if desired


  1. Place MEET Strips in a glass container or large bowl. Add tamari, Chinese rice wine, sugar, garam masala, star anise and chilli and allow marinating while you prepare the salad.

  2. Prepare salad ingredients and a large bowl of water for the rice paper rounds.

  3. Remove MEET Strips from marinade and place onto a plate. Prehest frying pan and cook until the MEET Strips are cooked through.

  4. Mix hoisin and lemon juice in a small bowl.

  5. Lay a clean tea towel on a bench or chopping board and dip one round in the water for 10-20 seconds until just plable, not soft. Place on a towel and place salad, MEET Strips and add a little hoisin dressing in the centre, fold in the sides, wrap firmly to enclose and stack on a platter.

  6. Serve with remaining dressing, lemon wedges, and sriracha, if desired.

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