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For a light lunch these rolls are perfect, and can be made up to one day ahead.
Ingredients: Rice paper rolls
• 8 rice paper sheets (available from Asian supermarkets)
• 1 cup cooked chicken
• 1 avocado, thinly sliced
• 1 carrot, finely chopped into matchsticks (or grated)
• 1/2 cup alfalfa sprouts
• 1/2 cup purple cabbage, finely sliced
• 1 stick celery, finely sliced into lengths Dipping sauce
• Juice of ½ a lime
• 2 tbsp honey
• 2 tbsp soy sauce
• 1/4 tsp chilli sauce or chilli flakes Method:
Mix the dipping sauce ingredients together in a bowl and set aside in the fridge.
Prepare a bowl of hot water and have the rest of the ingredients laid out ready to go.
Dip one rice paper round into the water for 20-30 seconds (or follow the directions on the pack to determine how long to wet it for).
Lay the sheet out on a chopping board and fill the centre with the fresh ingredients. Don’t overfill or they will be difficult to roll.
Fold up like a parcel (again, check pack instructions) and set aside while you make the rest of the rolls.Serve the rolls with the dipping sauce.
Makes: 8 rolls Nutrition Info:
Amount Per Serving
• Calories 127
• Total Fat 5.6g
• Saturated Fat 1.2g
• Cholesterol 13mg
• Sodium 273mg
• Potassium 229mg
• Total Carbohydrate 13.7g
• Dietary Fibre 2.5g
• Sugars 5.4g
• Protein 6.5g
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