Rainbow Rice Paper Rolls
This dish is as tasty as it sounds colourful! Rainbow Rolls are a fun way to get extra vegetables into a meal and a great way to get the kids involved in the kitchen, by letting them choose their own fillings. If you want to add more protein, try including some leftover chicken, beef or a hard-boiled egg. The yoghurt dressing can be used as a dipping sauce or sweetened with a little raw honey for fussy little eaters. We also love to add slices of fresh mango when available.
1 carrot, finely sliced or grated
1 raw beetroot, finely sliced or grated
1 small handful of chopped loose lettuce leaves
1 spring onion, thinly sliced
3 rice paper sheets
1 tbsp full-fat Greek or plain yoghurt
1 tsp ground turmeric
Put the carrot, beetroot, lettuce, mango and spring onion in individual bowls. Pour warm water into a large bowl, then, one at a time, soak the rice paper sheets for 1 minute or until soft. Remove from the bowl and put on a slightly damp tea towel to drain off the excess water.
To make the yoghurt dressing, put the yoghurt in a small bowl and mix in the turmeric. Set aside.
Gently spread the yoghurt dressing over each rice paper sheet. Layer the vegetables and mango down the middle of each sheet. Gently fold the bottom of the rice paper upwards, then fold in the two sides to hold all the ingredients together. Serve.
These rolls can be made the night before and are great for the kids’ lunch boxes. You can replace the rice paper with a wholemeal wrap, if you like.
Extracted from The Stay Strong Mummy Fitness Plan: A 4-Week Guide to Becoming a Healthier, Leaner and Stronger Mum by Kimberley Welman with Victoria Reihana (Piatkus, approx €20).