TURKEY & VEGIE RICE PA­PER ROLLS WITH PEANUT DIP­PING SAUCE

Healthy Food Guide (Australia) - - COOK FRESH -

Makes 12 rolls Cost per serve $1.30 Time to make 25 min dairy free

12 rice pa­per rolls (22cm wide)

3 cups shred­ded wom­bok

250g left­over skin­less roast turkey breast, shred­ded

1 large car­rot, peeled, grated

100g snow peas, trimmed, sliced

1 small av­o­cado, sliced

12 large mint leaves

1½ ta­ble­spoons no-added-salt crunchy peanut but­ter

2 tea­spoons mirin

2 tea­spoons re­duced-salt soy sauce 1 small red chilli, seeded, chopped

1 Fill a wide, shal­low bowl with warm wa­ter. Dip in one rice pa­per sheet for 5–10 sec­onds. Place sheet on a clean work sur­face. Lightly pat with pa­per towel

2 Place a lit­tle of the wom­bok down the cen­tre of the sheet. Top with some turkey, car­rot, snow peas, av­o­cado and a mint leaf. Fold up the sides and roll to en­close the fill­ing. Re­peat the process to make 12 rolls.

3 Place the peanut but­ter and 3 tea­spoons of boil­ing wa­ter in a small bowl, and mix un­til smooth. Stir in mirin, soy sauce and chilli. Serve rolls with dip­ping sauce.

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