Our family have recently discovered rice paper rolls and the kids have loved making their own wraps from a choice of fillings! It really makes a meal so fun and easy going and a great way to use up leftovers in the fridge. This is so quick to prepare and it’s a perfect choice for lunch and school lunchboxes.
To serve on the table as a family meal, create a DIY spread. Simply slice up the veggies and protein you’re using onto serving dishes and bring over the rice paper rolls (that come in packets) and a warm bowl of water. You are then set to eat!
It’s a great dish when you have leftover cooked chicken, beef or prawns in the fridge but feel free to make these vegetarian with just salad ingredients, optional tofu and for something more filling scoop in some leftover rice, noodles, quinoa or beans. The options are endless!
Here’s a classic base for you to get started. These taste great with a sweet chile dipping sauce! I haven’t made my own yet but I’m sure a recipe will be available soon inside the membership.
- 1 cup leftover vermicelli noodles rice or quinoa
- 1 cup leftover cooked chicken (roast or rotisserie), beef or prawns (cooked)
- 1 Avocado sliced
- 4 large lettuce leaves
- 1 Cucumber thinly sliced
- 1 Carrot thinly sliced
- 8 Rice paper rolls
- Salt and pepper (to taste)
Create a DIY spread by laying out all the ingredients in serving dishes.
Bring a large bowl of warm water to soak the rice paper rolls, then make everyone make their own with their filling of choice!
Place two rice paper rolls together. I recommend two per roll to prevent breakages. You can use one if you’re more experienced!
Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
On the top of the rice paper use only small amounts of the chosen ingredients and place in the centre of the softened rice paper.
Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover all the ingredients. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
Serve immediately and devour. You can also prepare these in advance and they will stay fresh for the whole day in the fridge, Even overnight if not using avocado.
Allergy Information: Dairy Free, Soy Free, Gluten Free, Egg Free, Tree Nut Free, Peanut Free, Sesame Free.
- I use two rice papers per roll! Much easier to roll without any breakages.
- For alternative homemade wraps try these easy chickpea wraps.
- For a grain free option use lettuce leaves.
- These can be made in advance and even the day before (but not using avocado as it will brown).