Finger Food: Asian Vegetable Rolls

Remove outer leaves of iceberg lettuce and detach individual leaves. Place lettuce leaves in boiling water for one minute. Remove from water with a slotted spoon and rinse with cold water. Pat dry. Clean bell bell pepper and leek and cut into narrow strips. Remove peel from carrot, celery and ginger and also cut into narrow strips. Peel garlic clove and chop finely.

Steam vegetable strips, ginger and garlic in hot fat, add soy sauce and steam for three minutes until soft. Season with salt and pepper. Lay out lettuce leaves to make eight portions and place vegetables on top. Roll into tight roulades, perhaps tying with spaghetti.

Steam in hot oil at low temperature for about three minutes until soft.

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