These healthy wraps are super easy to prepare and always a big hit. The ones shown here are vegan and dairy free but you can add smoked salmon, cream cheese and mango instead. Actually, fill them with whatever you fancy.
Vietnamese Rice Paper Wraps (usually sold in packs of 24)
Purple Gem Lettuce
Sweet Chilli Sauce
Peel avocado and cut in three wedges, 1 wedge per wrap
Julienne one carrot and other ingredients in bowls to build wraps
Fill a shallow food bowl with cold water and wet two wraps at a time
Take a cloth and place on kitchen counter and place wraps on individually
Put in 3/4 leaves baby spinach and purple gem and add pinch of beansprouts, avocado wedge and mange tout
With right hand on vegetables, with left hand fold rice paper over vegetables, lift bottom of wrap upwards and wrap around
But do wrap before they become sticky – if they do, save contents and throw away wrap and start again
If they fall apart just start again – it’s why they’re in packs of 24
Sauce: chop onions and coriander 2tbsp each
half teaspoon garlic and ginger grated
Add tsp lime juice and 3 tsp sugar, half a cup soy sauce, 3 tbsp sweet chilli sauce, mix together
Keep in fridge: this spicy sauce lasts ages and tastes better and better with age. I make a batch and keep it to baste chicken.