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Vietnamese Spring Rolls
- RECIPE MAKES: 4 Spring rolls
Method
This recipe is ½ an exchange per 2 spring rolls.
Step 1
Add all the ingredients into a bowl and mix until combined.
Step 2
Lay the rice paper down on a chopping board in a diamond shape.
Step 3
Place 2 tbsp of the filling onto the bottom point of the rice paper.
Step 4
Roll the bottom point upwards twice and fold in the sides to the middle.
Step 5
Continue to roll until the rice paper has all been rolled.
Serving Suggestion:
Serve with sweet chili sauce.
Top Tip:
Add more sliced chili for a spicy kick!
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 50g Red pepper, sliced thinly
- 50g Cucumber, sliced thinly
- 2 Spring onions, sliced thinly lengthways
- ½ Avocado, sliced thinly
- Juice of ½ lemon
- 10g Coriander, chopped
- 1 Red chilli, sliced thinly
- 2 Garlic cloves, crushed
- 4 Rice paper sheets, pre-soaked to packet instructions
Table
