Easy Vegetable Rice Paper Rolls
Easy gluten free lunch, perfect lunchboxes.
Prep Time15 mins
Cook Time15 mins
- 2 Cup Carrots peeled and julienned
- 2 Cup Bean sprouts
- 1 Cup Cucumber julienned
- 1 Cup Red capsicum seeded and julienned
- 1 Cup Snow peas cut in thin strips
- 2 Cup Canned chickpeas rinsed, drained and roughly chopped
- 1/4 Cup Mint chopped
- 1/4 Cup Coriander chopped
- 2 Tbsp Tamari
- 2 Tbsp Lemon juice freshly squeezed
- 1 Tsp Sesame oil
- 18 6" Rice paper rolls
Add the chopped chickpeas to a mixing bowl and combine with the mint, coriander, tamari, lemon juice and sesame oil. Stir well.
Place the rice-paper sheets, 1 at a time in a bowl of hot water for 20 - 30 seconds.
Remove from the water and place on a plate. When the rice paper is soft, place approximately 2 tablespoons of the chickpea mixture, 2 tablespoons of the bean sprouts and approx. 1 tablespoon each of the carrots, cucumber, capsicum and snow peas down the centre of each wrapper.
Fold one end of the wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll.
Set aside and continue to do the same process until all ingredients have been used.
Refrigerate any leftovers in an airtight container to be consumed within 2 days.
Calories: 100kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 289mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 58.4IU | Vitamin C: 43.5mg | Calcium: 6.8mg | Iron: 14.7mg