3 small red cabbage
1/4 red capsicum
1/4 yellow capsicum
2 baby carrots
3 spring onions
3 sheets rice paper
For the dipping sauce:
1 tsp peanut butter
1 tsp soy sauce
Juice of 1 lime
1/2 tsp chilli paste
1/4 tsp coconut-blossom nectar (or agave or honey)
1/2 tsp fresh, finely chopped garlic
1/2 tsp fresh green chilli, seeds and pith removed, finely sliced
Slice all vegetables into long, thin strips. Pour room-temperature water into a large bowl. Soak one sheet of rice paper at a time for 5 secs in the water. Remove and place on paper towel to soften for 10 secs.
Divide the rest of the ingredients among the 3 rice-paper sheets and fold to make 3 large Thai rice paper rolls.
For the dipping sauce, combine all ingredients and taste to make sure all the flavours are balanced to your liking (add a little less chilli and garlic to start with – you can always add the rest later). Serve rolls with the sauce.
PER SERVE 1546kJ, 17G FAT (2.5G SAT FAT), 51G CARBS, 13G FIBRE, 12G PROTEIN, 90MG SODIUM
This recipe was originally published in the October 2016 issue of Women's Health - for more healthy recipes get a copy of our latest issue.