Rice paper rolls & dipping sauce

Rice paper rolls are delicious and a great way to have a wheat free lunch, snack or light dinner.  They are not as time consuming to make as you may think. Get your kids involved and whip them up after breakfast for the day ahead.

Serves:     Preparation time:  15 minutes     Cooking time: None  
Free from: Gluten, Wheat, Dairy if not using a dipping sauce    

INGREDIENTS

  • 1 packet of rice paper rounds.  You can get two sizes but 16cm will fit in most lunch boxes easily.  You will have lots left over, depending on how many you make now
  • Protein source, e.g. cooked chicken, tinned tuna, tofu, cooked beef, prawns
  • Vegetables you like, e.g. shredded cabbage, grated carrot, shredded snow peas, grated beetroot, lettuce finely shredded, cucumber, avocado
  • Traditionally rice papers rolls include rice vermicelli noodles inside, however I find including these too fiddly so do without and instead load them up with protein, vegetables & herbs
  • Herbs, e.g. Vietnamese mint, mint, coriander, sweet basil 

 

DIPPING SAUCE INGREDIENTS

  • I don’t usually include a dipping sauce when I am making these for lunch boxes.  However if you do decide to make the dipping sauce, please check the ingredients list carefully on the fish sauce and rice vinegar if you are wanting to make a gluten free sauce
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tsp rice vinegar
  • 3 tsp sugar


METHOD

  1. To assemble the rice paper rolls have all your rice paper rounds and protein and vegetable fillings at arms reach. Fill your sink with about 5 cm of water so that you can soak your rice paper.  Place a damp tea towel on a flat surface (e.g. bench top or chopping board)
  2. Soak a rice paper round in the water for a couple of minutes or until it has softened, shake off any excess water and place on the damp tea towel
  3. Top the rice paper with some lettuce, shredded cabbage and carrot, then put your protein choice on top with some herbs 
  4. To roll the rice paper, fold in one of the long edges, tuck in the sides and roll up.  If putting them side by side in a lunch box I put a piece of baking paper in-between to stop them from sticking together
  5. To make the dipping sauce, mix all ingredients together in a bowl and stir to combine making sure the sugar has dissolved 

 

NATALIE’S TIPS

  • Remember to choose appropriate ingredients and textures for your children
  • These are best eaten straight away; however if you are making them in advance wrap them in a damp tea towel and place in the fridge to prevent them from drying out
  • Choose vegetables of a variety of colours to include in your rolls to ensure they provide a wide variety of nutrients and look as good as they taste