These are a delicious healthy alternative to fried spring rolls and an easy way to load up on vegies, particularly for the kids. It can be a little tricky and fiddly at first but like with anything, practice makes perfect! Give it a go, cause once you get the hang of it this will no doubt become a light lunch or snack staple.
INGREDIENTS - Rice Paper Roll
These can be made to your desire but some yummy serving suggestions include:
- Protein: Tuna, Chicken, Salmon, Prawn, Egg or Tofu
- Grated Carrot
- Bean Sprouts
- Vermicelli Noodles
- Shredded cabbage
- Plus one essential ingredient being the Rice Papers. You can buy these in most Asian food stores and have also become a popular stocked item at local grocery stores/supermarket.
- Fill a bowl larger than the size of the rice paper with lukewarm water
- Dip the rice paper into the bowl and leave for about 5 seconds or until it begins to soften. You don’t want it to soften too much otherwise it will break whilst rolling.
- Place the rice paper onto a flat surface and add your ingredients halfway between the bottom end of the rice paper and the center (so 3/4 down from the top end).
- Fold in the edges first, then fold the end closest to you over the filling and continue to roll upwards.
INGREDIENTS - ALMOND BUTTER DIPPING SAUCE
- ¼ cup almond butter
- 2-3 tbsp hot water for sauce or more for a dressing consistency consistency)
- 1 tsp honey or 1/2 tsp stevia (natvia)
- 1 tsp ginger
- 1 tbsp tamari
- Mix all the ingredients together
- Serve as a dipping sauce with rice papers rolls or have over chicken, fish, vegetables or a salad to add flavour and extra hit of protein!