Lunch box recipe
Meet my new favourite summer lunchbox recipe (drumroll please) – rice paper rolls!!! They are so tasty and easy to make, now that school is back it is the perfect addition to any summer lunchbox and a great way to increase your daily veggie intake. They take a bit of time to roll and I do prefer to make them in the morning, I have found that if I make them the night before they go all soggy and start falling apart.
To save time, I slice the veggies and herbs and store them in an airtight container in the fridge overnight. Then in the morning I mix, prepare and roll.
Tips for creating the perfect rice paper roll
- Don’t prepare the rolls the night before
- Don’t overfill the rice paper rolls or they will burst
- Soak your rice paper roll in warm water for 5 seconds then place it on a clean kitchen bench or clean tea towel. It should be sticky like sticky tape.
- Place your ingredients in the centre of the rice paper, leaving a little space on both ends, for folding. Remember not to overfill otherwise it will burst.
- Wrap it like a burrito. Bring the lower and upper edge over the filling, then fold in the two side flaps and then roll the entire thing up.
I love filling them with fresh seasonal produce, the combinations are endless. For these vegan rice paper rolls, I have used vermicelli noodles, cucumber, carrots, avocado, cabbage, sliced daikon or radish. The fresh mint, lime, and coriander add such a wonderful fresh summery flavour. I have added cashews for a little crunch but you can easily leave these out for school lunchboxes. You can also use mushrooms, lettuce, capsicums, spinach leaves and tofu.
- 100gm vermicelli noodles
- ½ cup of roughly chopped coriander and mint
- 2 cucumbers seeds removed and sliced into matchsticks
- 2 large carrot, washed and peeled sliced into match sticks
- 1 spring onion, thinly sliced
- ½ cup of Chinese cabbage thinly sliced
- ½ avocado, skin and pip removed, thinly sliced
- 1 daikon or radish thinly sliced
- 1 tablespoon of sesame seeds
- 1 tablespoon of cashew nuts, roughly chopped. (optional)
- DIPPING SAUCE
- 1 small garlic crushed
- 1 teaspoon of ginger finely sliced
- 2 tablespoons of tamari
- ¼ cup of rice vinegar
- ¼ olive oil
- 1 tablespoon of honey or maple syrup
- 1 red chili, seeds removed and finely sliced
- Place the vermicelli in a bowl, pour over enough boiling water to cover completely and stand until the vermicelli are tender (2- 4 minutes). strain, drain well, then
- cut into rough 10cm lengths with scissors and place in a bowl. Add the cucumbers, carrot, Chinese cabbage, daikon or radish, sesame seeds, cashew nuts (if using).
- Fill a large bowl with hot water
- Working with one wrapper at a time, place it in the water for 5 seconds or until softened
- Remove and place on a clean tea towel.
- Working quickly place the veggie and noodle mixture in the centre of the rice paper.
- Top with avocado, chili and spring onions.
- Fold in the ends, then roll to form a sealed roll.
- Place on a baking tray lined with baking paper and cover with a damp tea towel.
- For the Dipping Sauce
- Place the olive oil, tamari, honey/maple syrup, ginger, garlic, and chili in a small bowl and whisk until well combined.