Wrap and roll
Fresh, fragrant and tasty rice paper rolls and wraps make great school and work lunches.
While spending time with dear friends in Whangamata over the Christmas break, I made a big platter of wraps for lunch one day – something I hadn’t done for a long time.
I had forgotten what a vast array of fillings work so well when rolled up in a thin, flexible wrap – you can use so many interesting ingredients with varied textures and flavours, plus they are great made in advance to pop into school lunchboxes or to keep in the fridge at work for lunch.
The combination I have used today is vibrant purple beetroot hummus with a sweet, earthy flavour – teamed with crunchy red cabbage, carrot and zucchini, vibrant microgreens, shredded chicken, avocado, and finished off with a pop of flavour and texture from oven-baked sesame and pumpkin seeds.
Feel free to mix things up with the protein of your choice – tofu, tuna, ham or salmon would all work well. Then mix things up to suit yourself, and what you find in the fridge.
Try lightly mashed hard-boiled eggs, loads of fresh, vibrant herbs, tomatoes (but keep those in the middle as they can get a bit ‘‘leaky’’), bean sprouts and grated cheese – the options are endless.
When it comes to rice paper rolls I don’t claim to be an expert, but I found the tiny hit of sesame in the vermicelli noodles worked brilliantly with the juicy king prawns, sweet mango, salty peanuts and fresh, bright mint and coriander.
I found the trick with these is to work reasonably quickly and enjoy soon after making with the spicy dipping sauce. If you are pressed for time (or don’t feel inclined) feel free to sub it for a small bowl of sweet chilli dipping sauce!
Rainbow wraps
Preparation: 20 minutes Cooking: 7-8 minutes Makes 6 (12 halves)
❚ 1⁄3 cup pumpkin seeds
❚ 1⁄3 cup sunflower seeds
❚ 1 teaspoon tamari or soy sauce
❚ 1⁄2 teaspoon olive oil
❚ 200g beetroot hummus (I used Lisa’s brand)
❚ 1⁄4 small red cabbage, shredded
❚ 1 large carrot, grated
❚ 2 cups microgreens, rocket or spinach leaves
❚ 1 large zucchini, grated
❚ 300g shredded cooked chicken
❚ 1⁄3 cup good quality mayonnaise
❚ 1 large or 2 small avocados, halved and sliced
❚ Sea salt and freshly ground black pepper
❚ 6 large wraps (I used wholegrain)
Line an oven tray with baking paper and preheat oven to 180 degrees Celsius. Put seeds on the tray, drizzle with tamari and olive oil, mix together with your hands, then spread out flat. Bake for 7-8 minutes until golden, then set aside to cool.
Smear a tablespoon of beetroot hummus across the base of a wrap then top with 1⁄3 cup each of cabbage, carrot, microgreens, zucchini, 1⁄3 cup chicken, and a tablespoon of mayo. Top with slices of avocado and season well with salt and pepper. Sprinkle over a tablespoon of seeds and roll up firmly from the base.
Repeat with remaining wraps before cutting in half to serve.
Prawn & mango rice paper rolls
Preparation: 30 minutes Cooking: Nil Makes: 12
Dipping Sauce:
❚ 1 tablespoon vegetable oil
❚ 1⁄ 14 clove cup hoisin garlic, sauce crushed
❚
❚ 1 tablespoon white vinegar
❚ 2 teaspoons runny honey
❚ 2 teaspoons Sriracha hot sauce
❚ 1 teaspoon soy sauce
❚ 1 teaspoon grated ginger
Prawn & Mango rolls:
❚ 30g rice vermicelli noodles
❚ 1⁄2 teaspoon sesame oil
❚ 12 x 16cm rice paper rounds
❚ 3-4 iceberg lettuce leaves, torn into pieces
❚ 1 cup mint leaves (reserve a few to garnish)
❚ 1 cup coriander leaves (reserve a few to garnish)
❚ 1⁄2 cup finely chopped roasted peanuts (reserve 2 teaspoons to garnish dipping sauce)
❚ 24 cooked and peeled king prawns
❚ 1 large mango, halved and sliced
❚ 2 teaspoons black sesame seeds to garnish, optional
For the sauce, heat the oil in a small pot. Add the garlic and fry gently for just one minute then add the remaining ingredients with three tablespoons of water. Whisk to combine, bring to a brief boil then reduce to a simmer for one minute. Remove from the heat to cool.
Cover the vermicelli in boiling water for two minutes then drain well and stir through the sesame oil to add a little flavour hit and stop the noodles from sticking.
Make sure you have all of your ingredients prepared before proceeding. Two-thirds fill a large bowl with warm water and have a chopping board ready.
Make the rice paper rolls one by one and cover them with baking paper or plastic wrap as you go to prevent them from drying out.
Dip a rice paper round in the water for 10-15 seconds (the packet said 30 seconds but I found this made them unmanageable, and they continue to soften as you fill and fold). Shake off the excess water and lay the paper on the bread board.
In the bottom quarter of the paper lay a little lettuce. Top this with about 2-3 tablespoons of vermicelli noodles then add a few mint and coriander leaves, a teaspoon of peanuts, two prawns, and a large slice of mango.
Fold in the base of the roll, then the sides, and roll up to complete.
Repeat with the remaining ingredients and serve the rice paper rolls with the reserved herbs, any extra peanuts, and the dipping sauce.
❚ Recipes, food styling and photography by Sarah Tuck