Name: Kid-friendly vegetable rice paper rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 teaspoon gluten-free fish sauce; 2 teaspoon brown sugar; 1 tablespoon lemon juice; 1 large carrot, cut in matchsticks or coarsely grated; 2 celery stalks, trimmed, and thinly sliced or finely chopped; 150 gram iceberg lettuce, finely shredded; 1/2 capsicum, deseeded and thinly sliced; 1/3 cucumber, peeled, seeds removed and thinly sliced in matchsticks; handful red cabbage, thinly sliced; rice paper wraps; hot water to soak rice paper wraps

Kid-friendly vegetable rice paper rolls

Got a budding chef or two on your hands? Encourage your kids' cooking skills with this vegetable rice paper roll recipe. Healthy and perfect for lunchboxes, this recipe is a real winner

Makes 8

Prep

15M

Cook

20M

Total

35M

This recipe first appeared in Food magazine.

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Ingredients

2 teaspoon gluten-free fish sauce

2 teaspoon brown sugar

1 tablespoon lemon juice

1 large carrot, cut in matchsticks or coarsely grated

2 celery stalks, trimmed, and thinly sliced or finely chopped

150 gram iceberg lettuce, finely shredded

1/2 capsicum, deseeded and thinly sliced

1/3 cucumber, peeled, seeds removed and thinly sliced in matchsticks

handful red cabbage, thinly sliced

rice paper wraps

hot water to soak rice paper wraps

Method

1.Combine the fish sauce, sugar, and juice in a small bowl. Sprinkle the sauce over the sliced vegetables.

2.Prepare a shallow bowl of hot water. Place 1 sheet of rice paper in hot water until just softened — around 10-20 seconds. Lift sheet carefully from water and place on board.

3.Place a selection of the vegetables horizontally on the edge of the sheet. Roll rice paper to enclose filling, folding in sides.

4.Repeat with remaining rice paper sheets and vegetables.

Jobs for kids: Kids of all ages, from preschool up, can measure and mix the sauce ingredients, peel and grate, remove seeds from capsicums, use a teaspoon to scoop seeds out of cucumber and fill and fold the rolls. Older children can also slice and chop. – Swap and change the vegetables according to what you have. – PER SERVE (12) Energy 27kcal, 112kj • Protein 0.9g • Total Fat 0.1g • Saturated Fat 0g • Carbohydrate 4.6g • Fibre 1.4g • Sodium 104mg

Note

Woman's Weekly Food

Ingredients

Method

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