Rainbow rice paper rolls

Red cabbage and radishes add a lovely pop of colour, but if your children won’t eat them, use iceberg or Little Gem lettuce.

MAKES 12 PREP 40 mins NO COOK EASY

50g !ine vermicelli rice noodles sesame oil, for the noodles

12 rice paper wraps handful of mint or coriander leaves, or snipped chives

(or a mixture)

200g cooked prawns, or cooked

and shredded chicken ¼ cucumber, trimmed and !inely

sliced into matchsticks

1 carrot, trimmed and !inely

sliced into matchsticks

40g red cabbage, very !inely sliced small handful of radishes, trimmed

and thinly sliced ½ mango, stoned, halved

and !inely sliced

For the sesame dipping sauce 2 tbsp sweet chilli sauce

1 tbsp tahini

1 tbsp low-salt soy sauce

1 tsp sesame oil, plus extra

for drizzling

½ lime, juiced

1 Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.

2 Next, make the dipping sauce by mixing all the ingredients together. Set aside.

3 Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it’s flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don’t overfill. Tuck the ends of the wrap over the ingredients to almost enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you’re finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.

GOOD TO KNOW low fat

PER SERVING 85 kcals • fat 1g • saturates none • carbs 13g • sugars 3g • !ibre 1g • protein 4g • salt 0.6g