This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.
One of the best ways we’ve discovered to get the whole family eating vegetables is to give them heaps of choice and let them try what they like.
Rice paper rolls are a fresh and healthy option that’s interactive and fun. Put out a big platter of colourful veg with some grilled chicken (or other protein), a range of sauces, crushed peanuts and rice paper for a dinner that gets everyone involved.
You can pick up almost all of the ingredients – including the rice paper – on your next trip to Ziggys. (We recommend the Sriracha Mayo as a dipping sauce if you like a little spice.)
And if you’re stuck on how to make the rolls, take a minute to watch one of the many YouTube videos on the topic. Even the little ones can give rolling a go!
- 1 packet rice paper
- A bowl of lukewarm water, for softening your rice paper
- About 500g grilled chicken or other meat/tofu
- Red capsicum, finely sliced
- Cucumbers, finely sliced
- Carrot, grated
- Purple cabbage, finely sliced
- Fresh mango, sliced
- Fresh coriander
- Crushed peanuts
- Sauces, such as Sriracha Mayo, Hoi Sin, Soy, Sweet Chilli or Aioli
- Arrange all of the sliced ingredients, grilled chicken and nuts on a big platter and place in the middle of the table.
- Add a bowl of lukewarm water to be used for dipping the rice paper.
- Put some sauces into small bowls. You may wish to thin some of them out, such as the Hoi Sin, with a tablespoon of cold water or some lime juice in order to make them easier to dip.
- Each person can then dip their rice paper in the water and place on their plate.
- Top with ingredients, roll and dip!