Rainbow rice paper rolls

These rainbow rice paper rolls are light and refreshing and are a fantastic way to up your raw vegetable intake. Coriander is known for its ability to chelate heavy metals in the gut, shallots are a good source of prebiotic fibre and cabbage supports liver detoxification pathways.  They can be prepared in advance and serve as a great lunch option.

Serves: 2
Ingredients:  12
Serving Size:  3 rolls
Total calories:  441 kcal
Carbohydrates:  50.64g
Fat:  20.44g
Protein:  21.42g

Ingredients

  • 6 rice paper wraps
  • 2 carrots (grated or cut into thin sticks)
  • 1 cup shredded red cabbage
  • 2 cucumbers (cut into thin sticks)
  • 3 shallots (sliced)
  • Handful fresh coriander (chopped)
  • 1 cup shredded lettuce or baby spinach
  • 1 avocado (peeled, pitted and thinly sliced)
  • 18 small prawns

Dipping sauce

  • 3 tbsp tamari sauce
  • 1 tbsp natural peanut butter
  • Pinch chilli

Method

  1. Prepare all filling ingredients and lay them out so they are easy to access.
  2. Using one rice paper wrap at a time, follow the directions on the packet to soften it.
  3. Arrange a small amount of each vegetable and three small prawns in the centre of each wrap.
  4. Fold the bottom of the wrap up, then fold the left side over and roll firmly to the right.
  5. Repeat process with the remaining wraps.
  6. Mix the dipping sauce ingredients in a small bowl and enjoy.
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