I love fresh rice paper rolls! They are such a quick and delicious lunch idea, and not to mention soo good for you too! I like to pack lots of veggies into them, as I feel like I am eating the rainbow!

Prep time: 15 min

Serves 2

Ingredients

8-10 Vietnamese rice papers

1/4 purple cabbage, finely shredded

1 carrot, skin left on for added fibre, sliced thinly

1/2 red capsicum, sliced thinly

Small handful of snow peas, sliced thinly

1 cup watercress, or herbs of choice i.e. mint leaves would be amazing

1 cup rice vermicelli noodles, cooked

Handful of mung bean sprouts, adds a delicious crunch!

1 avocado, sliced thinly

1 cup protein, either firm tofu thinly sliced or shredded chicken.

For the dipping sauce:

1 tsp sesame oil

2 tbsp peanut butter

1 clove garlic, finely chopped

1 tbsp salt-reduced soy sauce

2 tbsp water

Squeeze of lime juice

Sprinkle of chilli flakes, optional

Method

Using a baking tray, fill half-way with cold water. Lightly wet a rice paper in the water and place on a clean flat chopping board.

Add a little of each ingredient to the centre of the roll.

Fold the sides over and then roll the rest to make a neat roll.

Repeat for the remaining rolls.

To make the dipping sauce, combine all ingredients into a small bowl and whisk with a fork to combine.