Thai-Style Parma Ham Spring Rolls



Treat yourself this weekend with these Thai-inspired Parma Ham spring rolls, a healthy oriental snack with an Italian twist!

Mix together coconut milk, lime juice and zest, sesame seeds, grated ginger and Thai fish sauce to create the marinade, leaving half for dipping sauce.

Toss chilli, carrot, green and red pepper, bamboo shoots and bean sprouts into the remaining marinade.

On each slice of Parma Ham, lay a helping of the vegetables, top with coriander and roll the slice around it. Cut the roll in two and serve along with dipping sauce.

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin.  The Ducal Crown is now a certification trademark.

If you would like to receive more Prosciutto di Parma information or recipes, please visit www.prosciuttodiparma.com or email parma@dialogueagency.com 

Thai-style Parma Ham Spring Rolls


Makes 24 rolls

12 slices Parma Ham

1 red chilli, finely sliced

½ carrot, finely sliced

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

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

Photography: Steve Lee

Recipe and Food Styling: Dialogue Agency


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