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.
Reviewed by Around the Table
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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