If you’re anything like me, I have little bowls of ‘stuff’ in the fridge all the time. Little bits of rice, a leftover sausage or two and maybe a slice of quiche that’s a day away from needing to go in the compost. I say get crafty and pull all that ‘stuff’ together to make them a really yummy dinner – make rice paper rolls, baby.
We have these for dinner at least once a week and boy have I noticed a reduction in our ‘throw out’ pile. The bonus is that it’s such a fun dinner to get the kids helping with.
I adore making rice paper rolls because they can take on any flavour. Traditionally, they have a yummy Asian taste but the rice paper is so mildly flavoured that you can pair it anything. Think Italian meatballs (yep, it does work) and I’ve even mashed rice with leftover Indian curry and rolled it up in these babies. It’s such a yummy way to eat leftovers. Make yourself different dipping sauces to match or just have them without.
Here’s my most recent creation.
Fridge-Clean-Out Rice Paper Rolls
Make these yummy rice paper rolls with leftovers from your fridge. It really is that easy!
- 16cm rice paper rounds: 20
- Leftover sausages: 4
- Rice or noodles: 50g
- Vegetables: 2 cups
- Toasted sesame seeds: ¼ cup
- Coriander and mint: ¼ bunch each
- Red chilli: 1 (optional)
- Sauce for dipping:
- Soy sauce: ⅓ cup
- Peanut butter: 2 tablespoons
- Rice wine vinegar: 2 tablespoons
- Sesame oil: 1 teaspoon
- Water: 2 tablespoons
Chop all your filling ingredients into 5 cm long pieces, about the thickness of your pinky finger. Pop them all on a tray so that they’re ready to assemble up at the table. Then whisk up the sauce. You may want to make a double batch of this because kids love the ‘dipping’ process.
Boil the jug. Once boiled, tip the hot water into a shallow bowl. You’ll use this to soak the rice paper sheets and allow them to soften. If the little ones are helping, you can also use lukewarm water.
Soak each rice paper sheet individually in the water. Remove and lay on a clean tea towel. Place the softened sheet on a plate then spoon your rice or noodles on the bottom half. Place the veggies, meat, herbs and seeds on top before folding in the sides and rolling up, tightly. Repeat the process with the remaining sheets. Be careful not to overfill them – they will fall apart if you do.
Serve with a cup of miso and a few extra pieces of veg on the side.
Stacey Clare’s Nutritional Tip:
Rice paper rolls are not only a great way to avoid wasting the leftovers in the fridge, they’re also a great way to smuggle extra veg into the kids. Roll them tightly, top with their favourite sauce and you never know, you may just have them eating veggies they’ve never tried before.
More healthy recipes for hungry kids:
- Breakfast Muffins Even My Four-Year-Old Can Make
- Kids Love This Good-For-You Fish Fingers Recipe
- Berry Good Dairy-Free Ice Cream
Images: Stacey Clare