Rice paper wraps

These rice paper wraps are really tasty and filling, yet they don’t make you feel as bloaty as a sandwich sometimes does. You can dip them in sweet chilli or soy sauce and they enclose some lovely fresh veg. Feel free to change the fillings as you like. It could be chicken and julienned veggies, or bamboo shoots, water chestnuts, carrot, pepper and hummus.
  • Serves
    2
  • Prep
    10-15 mins
  • Cook
  • Difficulty
    Easy
Ingredients
  • 8 rice paper sheets, available from most supermarkets or from an asian food store if there’s one nearby
  • 1 ramekin of each of these: julienned cucumber, red pepper, carrot and spring onion, water chestnuts and bamboo shoots optional
  • about 24 large cooked prawns, or you can use crab or chicken or a veggie filling of choice
  • bunch of thai or large basil
  • sea salt and black pepper
  • sweet chilli sauce or soy sauce for dipping
Instructions
Soak the rice pancakes according to packet instructions in a shallow bowl of hot water and then lay each one on a clean tea towel and pat dry.

Add a narrowish strip of the veg and prawn mix down the middle of the pancake and add seasoning, fold over one half and then each end and carefully roll it up as tightly as you can.

Slice each roll into two and serve with the dipping sauce.
Nutrition info
Prawns are an excellent source of selenium which plays a part in thyroid function.

Vitamins B1, B2, B3, B6,B12, A, C. E, folate. Minerals: Copper, iodine zinc, phosphorus, selenium.

Have this beautiful easy food in your life every day with our eatnaturally meal plans.

To insure good health: Eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life.
William Londen
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