VEGGIE RICE PAPER ROLLS WITH MISO DIPPING SAUCE

Makes 8 rice paper rolls

Prep time: 25 mins

Ingredients:

• 8 rice paper rolls papers

• 1 carrot, grated

• 1 red capsicum, sliced into thin fingers

• 1 lebanese cucumber, sliced into fingers

• 1 medium beetroot, grated

• 1/2 Avocado, sliced into 8 pieces

• 1/4 cup of chopped cashews OR peanuts

• 16 mint leaves

Miso dipping sauce:

• 1/4 white miso paste

• 3cm knob of ginger, grated or finely chopped

• 1/2 cup of natural or Greek yoghurt

• 2 tablespoons of water

• 1 teaspoon of honey (optional)

Method:

1. Soak 1x rice paper in warm water for approx. 10 seconds. Pull out gently and lay flat. Top each rice paper with 2x mint leaves, 2x pieces of capsicum, 2x fingers of cucumber and a small handful of grated beetroot and carrot. Then add a slice of avocado and sprinkle with your desired chopped nuts. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the chopped nuts. Then keep rolling firmly. The paper is sticky so it will seal itself.

2. For the miso dipping sauce – add all ingredients (apart from the water) and mix really well to break down the miso. Then add 1 tablespoon of water at a time until desired consistency is reached. YUM!!!!!