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Rice Paper Rolls- Your way!
Rice Paper Rolls are the perfect way to add some fun and variety to the lunchbox! Gluten and dairy free they are delicious!
5
from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
2
minutes
minutes
Total Time:
17
minutes
minutes
Servings:
10
Calories:
420
kcal
Author:
Kylie
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Ingredients
▢
10
sheets rice paper for Vietnamese spring rolls
▢
1
portion bifun noodles
or swap for rice vermicelli
▢
1
carrot
grated or sprialized
▢
1
zucchini
grated or sprialized
▢
½
a red capsicum
julienne
▢
1
ear of corn
kernels removed
▢
2
spring onions
sliced into small rings
▢
½
a Lebanese cucumber
cut into lengthways matchstick slices.
▢
⅓
cup
Vietnamese salad dressing
▢
Optional: protein of your choice
▢
Dipping sauce: 1 tablespoon kecap manis and 1 teaspoon sweet chilli sauce per person
Instructions
Cook the noodles according to the packet and drain, allow to cool. Chop a few times with kitchen scissors.
Combine the carrot, noodles, corn, zucchini, red capsicum, spring onions in a bowl.
Add the salad dressing and allow to sit for ½ hour or so.
Prepare the rice paper rolls by soaking as needed in water.
Place one paper on a plate.
Add your protein, top with 1.5 tbsps noodle salad mix.
Top with two slices of cucumber and roll.
Serve with dipping sauce.
Makes 10.
Recipe video
Nutritional Information
Serving:
3
rice paper rolls
|
Calories:
420
kcal
|
Carbohydrates:
65
g
|
Protein:
14
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
9
mg
|
Sodium:
507
mg
|
Fiber:
4
g
|
Sugar:
8
g
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