SimboroLeaf-Wrapped Root-Vegetable Rolls
A Vanuatu simboro variation made by rolling grated taro in aibika leaves and simmering the rolls in coconut sauce. Root vegetables and wrapping greens vary locally.
Prep
30m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Aibika Leaf.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 600gTaro Root (peeled and finely grated)
- 4gSalt
Rolls
- 12pcsAibika Leaf (large leaves, washed and stems trimmed)
Sauce
- 400mlCoconut Milk
Blanching
- 1lWater
Sauce
- 300mlWater
- 100gOnion (finely chopped)
- 8gGarlic (crushed)
- 15mlCoconut Oil
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the taro root with the salt until evenly seasoned.
- 02
Bring the water to a simmer. Briefly blanch the aibika leaves just until flexible, then drain and cool enough to handle.
- 03
Place a strip of the taro filling along each aibika leaf and roll it up snugly, tucking in the sides where practical.
- 04
Heat the coconut oil in a wide pot over medium heat. Cook the onion until softened, then stir in the garlic.
- 05
Pour in the coconut milk and water, add the salt, and bring to a gentle simmer.
- 06
Arrange the rolls seam-side down in the sauce. Cover and simmer gently until the taro root is completely cooked, the aibika leaves are tender, and the sauce has thickened slightly.
- 07
Serve the simboro warm with the coconut sauce spooned over the rolls.
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