Belinda Moore

1-2 pieces rice paper (spring roll wrapper) per person
small quantity of cooked rice
small quantity of stir-fried vegetables
Chilli Sauce (as a dipping sauce)

If you don’t have leftover stir-fry, in only takes about 10 minutes to finely slice/grate some vegies and stirfry them. You can use them warm!

Take one piece of rice paper and follow directions on the back of the packet with regard to moistening and wrapping your rolls. Only use about 3 tablespoons of filling per roll or they won’t seal properly.

Set each roll onto a plate with a squirt of Chilli sauce to dip in. These un-fried spring rolls are surprisingly tasty and good for you.

The recipe is also suitable to fry as per packet directions.

I recently shared this recipe at the Vegie Pourover Buzz site, which is for Kraft Vegie Ambassadors. Initially, I was sent four flavours of sauce to trial and gifted with a subscription to Super Food Ideas. In return we sampled the sauces, and then shared recipes and feedback. This particular recipe, inspired by my friend Lyndel’s yummy rolls, was a winner in their weekly competitions and I received $350 to spend at Red Balloon Days! Hopefully the SFI subscription means lots more adventurous cooking from me and more recipes shared on this blog over the coming year.