Rice Paper Rolls

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INGREDIENTS

  • 1 small carrot, cut into thin matchsticks

  • 1 small Lebanese cucumber, cut into thin matchsticks

  • 100g snow peas, trimmed, thinly sliced lengthways

  • 100g bean sprouts

  • Optional - avocado/red capsicum

  • 1/2 bunch each mint and basil, leaves picked

  • 200g honey soy chicken or tofu, cut into 1cm pieces

  • 150g packet rice paper wrappers

SAUCE

  • 1 TBS Hoisin sauce

  • 1 TBS Sugar free sweet chilli sauce

  • 1 TBS Natural peanut butter

OR

  • ½ cup water

  • 1 tbs honey

  • 3-4 tbs lime juice

  • 2 tbs fish sauce

  • 1 chilli, sliced

  • 1 garlic clove, minced

METHOD
1. Place vegetables, mint, basil and tofu/chicken in separate bowls.
2. Dip 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a board covered with a slightly damp clean tea towel. Place a few pieces of chicken or tofu at the end nearest to you. Top with some herbs and vegetables or your choice
3. Fold in the sides of the sheet, then roll up to enclose. Repeat to make 16 rolls.
4. To make the first dipping sauce, combine hoisin, sweet chilli and peanut butter in a saucepan, stir until combined. Put into a small dipping bowl and leave to cool. To make second dipping sauce mix honey, water and lime juice. Taste and add more or less lime juice/honey as needed. Add the rest of the ingredients and mix well. Place in a separate dipping bowl. Dip rolls into dipping sauce of choice.

MUNCH - Recipes, Munch - Meal Prep Recipes, MUNCHKirsty HolmesRecipes