Rice Paper Rolls are full of fresh flavours and are a great way to get the family into the kitchen experimenting and having fun with real food. These make a great alternative to traditional lunchbox food. Why not make them this weekend?
Ingredients (Serves 4)
- 2 medium Lebanese cucumbers, sliced thinly lengthways
- 2 medium carrots, grated
- 1 iceberg lettuce, finely shredded
- 1/4 red cabbage, finely shredded
- 1 bunch mint, roughly chopped
- 4 spring onions, sliced diagonally
- 12 rice paper sheets
Satay Dipping Sauce:
- 1/4 cup Pic’s Peanut Butter (or almond butter if you prefer)
- 1 teaspoon coconut aminos
- 1/2 teaspoon garlic powder
- 1 tablespoon ginger, grated
- 3 tablespoons coconut cream
- 1/2 teaspoon chilli flakes
- 1 lime, juiced
- 1 teaspoon raw honey or rice malt syrup, optional
- Sea salt & pepper, to taste
- To make the satay dipping sauce, combine all ingredients in a food processor and blend until smooth. Set aside.
- Place the prepared fillings onto a plate or chopping board, ready to roll.
- Submerge rice paper into a large bowl of warm water for 20 seconds, until completely soft. Lift from water and transfer to a flat surface.
- Top rice paper with lettuce, cabbage, cucumber, carrot, mint, coriander and spring onion. Fold bottom section of rice paper over the filling, then wrap up from the side to enclose, leaving an end open. Repeat with remaining rice paper sheets and ingredients.
- Serve with satay dipping sauce.
Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.
Image by Sarah Craven Photography.