Image source: Alisa Korolevskaya from Getty Images
A fresh fun and easy to make lunch for warmer days
These rice paper rolls are packed with crunchy vegetables, herbs and your choice of prawns or tofu. Make them for lunch at home or pack them for a picnic.
Why you’ll love this recipe
No oven needed, easy to customise and fun to assemble. The dipping sauce brings everything together with a little sweetness and tang.
Ingredients
Makes 8 rolls | Serves 2 | Prep: 20 minutes
- 8 round rice paper sheets
- 150 g cooked, peeled prawns or 180 g cooked firm tofu, cut into strips
- 60 g dried rice vermicelli noodles
- 1 small carrot, julienned
- 1 cucumber, cut into thin strips
- 1 cup shredded lettuce
- 1 handful mint leaves and coriander
For the dipping sauce:
- 2 tbsp smooth peanut butter
- 1 tbsp reduced-salt soy sauce
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- 1–2 tbsp warm water, to thin
Method
- Prepare the noodles according to the packet instructions. Drain, rinse under cold water and set aside.
- Whisk the dipping sauce ingredients in a small bowl until smooth, adding water gradually.
- Fill a shallow dish with lukewarm water. Dip one rice paper sheet in for a few seconds until pliable, then lay it on a clean plate.
- Add a little lettuce, noodles, carrot, cucumber, herbs and prawns or tofu across the lower third.
- Fold the bottom over the filling, tuck in both sides and roll firmly. Repeat with the remaining sheets. Serve with the sauce.
Tips and easy swaps
- Swap prawns for cooked chicken or tofu to suit your preferences.
- Keep the filling modest so the rolls are easier to wrap.
- For packed lunches, keep the sauce separate and place the rolls in a single layer in a sealed container. Keep chilled until ready to eat.
Key takeaway
A little preparation turns simple ingredients into a fresh lunch you can mix and match throughout spring.
Your wellbeing, your way
Making lunch at home? Explore WHEREFIT offers across healthy meals and everyday wellbeing essentials to find options that suit your routine.