These bright and colourful Summer rice paper rolls make the perfect lunch in the sun, especially during this heatwave!! They are also great for a light dinner or appetizers for a dinner party. If you’re lucky to have any left over, they make a great lunch the next day!
They couldn’t be easier or more fun to create (especially with little children) so feel free to get creative with the fillings.
1/2 avocado. sliced
1/2 mango, sliced
1/2 red pepper, sliced
1 carrot, julienned
2 tbsp of fresh coriander
1 tbsp of fresh mint
8 rice paper wraps
2 tbsp of peanut butter
1 tsp of chilli paste or sauce
1 tbsp of soy sauce or tamari
1 tbsp of sesame oil
1 lime juiced
Start by slicing up the vegetables into thin slices and set aside.
Submerge the rice paper in water for 5 seconds then place them on a wooden board and pat dry the side facing up.
Then add a few pieces of each vegetable and herbs and fold the sides in then wrap the bottom over the veg and roll towards the top making sure it’s rolled very tight.
Repeat with the rest.
To make the dressing whisk the ingredients together then plate up with the rolls to dip in.
Make sure you store them in the fridge until serving.