Summer Rice Paper Rolls

GF, DF + VEO - serves 2

INGREDIENTS:

• Some of the cooked chicken or tofu*)

• 1/2 red capsicum sliced

• 1/2 carrot peeled + cut into sticks

• 1/2 lebanese cucumber, sliced

• 1/2 mango, sliced (skin removed)

• 6 rice paper rolls

• Spinach

DIPPING SAUCE:

• 2 tsp GF tamari

• 1/4 cup peanut/almond butter

• 3 tbsp coconut milk

• 1 tsp maple syrup

• 1 tsp lime juice

METHOD:

1. In a small bowl make your dipping sauce.

2. Dampen your rice paper rolls as per packet instructions.

3. Add filling (only make enough for today's lunch and leave the rest of the ingredients in a container in the fridge).

4. Roll and tuck in sides. Dip and enjoy!

- Pre cut veg and pre cook protein ready to roll