Author: FitBondz

This is one of my favourite work lunches – you can add just about whatever salad and protien you want in there. I tend to use my left over salads from any bbqs or dinners over the weekend and add a bit of tofu. For noodles, I also like to add konyaku noodles which are an Asian noodle made out of the konyaku plant. These noodles are almost 0 calorie and high in fibre. They don’t have any taste, I add it purely for the texture. They aren’t suitable for children or elderly though as they can be difficult to swallow if not properly chewed.

Ingredients:

Rice Paper

Konyaku noodles or rice noodles

Lettuce

Purple cabbage thinly sliced

A grated carrot

One cucumber sliced thinly into small sticks

One avocado sliced thinly

Mint leaves

Corriander

Protein of your choice (prawn, tofu, egg, chicken etc – make sure it’s cooked first)

Sauce

3 table spoons of peanut butter

1 table spoon of housing sauce

1 clove of crushed garlic

1 teaspoon of sesame oil

Sriracha to taste for a bit of heat

Water to thin

Directions:

Get each of your ingredients layed out on a dish.

Get two large plates, fill one with hot water from the kettle, and place the other one beside it.

Soak a rice paper sheet in the water until it is almost soft. Take it out, shake off the water and place on the next plate. Start layering the rice paper in the middle. I always place my brightly colored food down first as this is what will show on top after you have rolled it. Fir example, place three mint leaves down first, then add the sliced avocado and the the tofu. Add the noodles to one side and add the lettuce and carrot to the other.

Then like a burrito, fold each end up over the filling, then bring one of the sides up over the filling and roll it up.

What I love most about these, is you can go crazy on colour, or use these as a way to finish off any salad.

For the sauce, I simply mix all the ingredients together.

Enjoy 🙂