A delicious and healthy lunch or snack for any occasion.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 20 or more rice paper rolls
If you love the taste of fresh rice paper rolls, and if you love experimenting with different fillings and different fresh ingredients, then this is the best way to serve them up and eat them.
If you have left over meat or fish and if you have fresh vegetables on hand, then anything goes. The dip that goes with these rice paper rolls makes everything moist and tasty, and it is the sort of dip that you will make again and again with different types of foods.
Rice paper rolls are not hard to make, and they are one of those foods that you can literally just wrap up in a few minutes for your kids lunches and snacks. Choose your healthy ingredients and make a dip that goes with them; everyone will be overjoyed at your inventiveness.
Ingredients A pack of Vietnamese rice papers
Boiled chicken or roast chicken (you can also use tuna, mince, pork, steak or any other meat you have at hand)
200g of corn
200g of shredded cabbage
1 pack of alfalfa sprouts
For the dip:
1 cup of greek yoghurt
1 tablespoon of wholegrain mustard
1 clove of garlic (crushed)
Shred the chicken and prepare the corn and alfalfa sprouts. Use any other fresh ingredients you may need.
Use good quality Vietnamese rice paper for the rolls.
Use a pan and pour hot water into it. Place a sheet of rice paper into it, until completely saturated and wait until it is soft, (usually takes about 1 minute)
Place the sheet of rice paper on a tea towel and place your filling into it.
Roll it up by folding the sides over and then rolling it up neatly, making sure the filling does not escape from the sides.