These nifty rice wraps make for great lunch in hot weather and offer much healthier and lighter alternative to the common flour tortillas. Quick and easy: stuff’em, roll’em, dip’em, YUM!
INGREDIENTS: (vegan version)
green leaves of your choice (chopped)
carrot (cut julienne style into thin strips)
cucumber (julienne style)
peppers (julienne style)
spring onion (julienne style)
avocado (thinly sliced)
sweet chilli/tamari/soya/satay sauce
Soak rice noodles in hot water for 5 minutes and drain.
Prep (!) all your veggies ready for assembly.
Rinse one rice sheet at a time under luke warm water for about a minute to soften slightly.
Gently shake off excess water and place on a board or a towel, ready to be worked.
Proceed to stuff with ingredients, packed closely together, but make sure to leave room for rolling up.
*Sprinkle sauce of your choice on top of the ingredients (optional).
Roll once, then tuck under both sides, and roll once more. Don’t worry, the sheet will stick!
Et voilà! Your wraps are ready for scrumptious consumption. Enjoy
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*Check out the tutorial from Food Wishes below to learn the spring roll technique, with a giggle*
MYHRU TIP: The great thing about these rolls is that you can use ANY ingredients you like, so it’s also a great way to use up your dinner leftovers! Try playing around with fruits and nuts for dessert rolls option.
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