Open sandwiches - Tomato, sardine & rocket
Another great idea for a healthy sandwich, perfect for a quick snack or tasty lunch
Rainbow rice paper rolls
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 12
Skip to ingredients
- 50g fine vermicelli rice noodles
- 12 rice paper wraps
- handful of mintor coriander leaves, or snipped chives (or a mixture)
- 200g cooked prawnsor cooked and shredded chicken
- ¼ cucumbertrimmed and finely sliced into matchsticks
- 1 carrottrimmed and finely sliced into matchsticks
- 40g red cabbagevery finely sliced
- small handful of radishestrimmed and thinly sliced
- ½ mangostoned, halved and finely sliced
For the sesame dipping sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp tahini
- 1 tbsp low-salt soy sauce
- 1 tsp sesame oilplus extra for drizzling
- ½ limejuiced
Nutrition: Per serving
- kcal85
- fat1glow
- saturates0g
- carbs13g
- sugars3g
- fibre1g
- protein4g
- salt0.6g
Method
step 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.
step 2
Next, make the dipping sauce by mixing all the ingredients together. Set aside.
step 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 slightly 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.
