ROLL WITH THE LUNCHES

Roll with the lunches

FRUIT ROLLS 

Strawberry + kiwi + spinach:

• 8 strawberries, sliced

• 1/2 apple, cut into little sticks and squeezed with some lemon

• 1 kiwi fruit, sliced

• 1/2 cup baby spinach

• 8 rice paper wrappers

Mango + nectarine:

• 1/2 mango, thinly sliced

• 1/2 apple, cut into little sticks and squeezed with some lemon

• 1 nectarine, thinly sliced

• 8 rice paper wrappers

Yoghurt + honey dipping sauce:

• 1/2 cup yoghurt or coconut yoghurt

• 1–2 tbsp honey

• juice of 1/2 lemon or lime

1. Cut up all the fruit. 

2. Fill a large bowl with warm water. 

3. Dampen a tea towel and spread it out on your bench, next to the bowl of water.

4. In the bowl of warm water, individually dip each rice paper wrapper for 4–5 seconds, or until it has just softened.

5. Place the wrapper on the damp tea towel. Add some apple sticks and either a few slices of strawberries and kiwi fruit and a couple of baby spinach leaves or a few slices of mango and nectarine one-third of the way up the wrapper.

6. Fold the bottom third of the wrapper up over the mixture, and tuck it in nice and tight. Then fold in each side to make a straight edge and close up each end of the roll. Roll up and away from you. Press the edge down and lay it facedown.

7. For the dipping sauce, spoon the yoghurt into a bowl and stir through the honey and lemon or lime. ///

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TOFU + SESAME ROLLS

For the rice paper rolls:

• 375g / 13.2oz firm tofu, cut into 2cm batons

• 2 tbsp olive oil

• 3 tbsp mirin

• 3 tbsp tamari

• 1 1/2 tbsp sesame seeds

• 1 avocado, thinly sliced

• 3–4 spring onions, thinly sliced

• 1 carrot, shredded

• 100g / 3.5oz pickled ginger, drained

For the miso dipping sauce:

• 2 tbsp white (shiro) miso

• 4 tbsp olive oil

• 6 tbsp mirin

• 2 tsp rice wine vinegar

• 2cm fresh ginger, finely grated

1. Drizzle a frying pan with some olive oil and fry the tofu for 1 minute on each side, until golden. Sprinkle with sesame seeds, add the tamari and mirin, and continue to cook, tossing the tofu until it is sticky and glazed. Allow to cool.

2. Prep carrot, spring onions, avocado and ginger. 

3. Fill a large bowl with warm water. 

4. Dampen a tea towel and spread it out on your bench, next to the bowl of water.

5. In the bowl of warm water, individually dip each rice paper wrapper for 4–5 seconds, or until it has just softened.

6. Place the wrapper on the damp tea towel, and lay a piece of tofu, some carrot, a few slices of spring onion, two slices of avocado and a few slivers of pickled ginger one-third of the way up the wrapper.

7. Fold the bottom third of the wrapper up over the mixture, and tuck it in nice and tight. Then fold in each side to make a straight edge and close up each end of the roll. Roll up and away from you. Press the edge down and lay it facedown.

8. For the dipping sauce, whisk together all the ingredients in a small bowl until smooth and glossy. If the sauce is too thick, add a bit of water to thin it.

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SUMMER SALAD ROLLS

For the rice paper rolls:

• 1 beetroot, shredded

• 1 carrot, shredded

• 1 punnet cherry tomatoes, sliced

• 2 large handfuls coriander

• 1 large handful basil leaves

• 1 large handful mint leaves

• 12 rice paper wrappers

For the zingy tahini sauce:

• juice of 1 lemon

• 1 tbsp sauerkraut

• 2 tbsp tahini

• 1 tbsp white miso paste

• 1 tbsp coconut sugar

• 1 tsp white vinegar

• a thumb-sized chunk of fresh ginger

1. Prep all your veggies and herbs, and lay them out on a board next to you. 

2. Fill a large bowl with warm water. 

3. Dampen a tea towel and spread it out on your bench, next to the bowl of water.

4. In the bowl of warm water, individually dip each rice paper wrapper for 4–5 seconds, or until it has just softened.

5. Place the wrapper on the damp tea towel, and lay a little bit of beetroot and carrot, a few slices of cherry tomato, some coriander, and two leaves of basil and mint one-third of the way up the wrapper.

6. Fold the bottom third of the wrapper up over the mixture, and tuck it in nice and tight. Then fold in each side to make a straight edge and close up each end of the roll. Roll up and away from you. Press the edge down and lay it facedown.

7. For the dipping sauce, blend together all ingredients until nice and smooth. 

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CUCUMBER CRUNCH ROLLS WITH COCONUT + LIME DIPPING SAUCE

For the rice paper rolls:

• 4 small Lebanese cucumbers, sliced into half moons

• 3/4 cup roasted salted peanuts, roughly chopped

• 1 cup coconut flakes

• juice of 1/2 lime

• 12 rice paper wrappers

• 4–5 cos lettuce leaves, finely shredded

• 1 red chilli, finely sliced, optional

For the coconut + lime sauce:

• juice of 1 lime

• 1 tbsp honey

• 4 tbsp coconut milk

• 1/2 tsp finely grated ginger

• 1 tsp tamari

1. In a small bowl, toss the chopped cucumber, peanuts, coconut flakes and lime juice.

2. Fill a large bowl with warm water. 

3. Dampen a tea towel and spread it out on your bench, next to the bowl of water.

4. In the bowl of warm water, individually dip each rice paper wrapper for 4–5 seconds, or until it has just softened. 

5. Place each wrapper on the damp tea towel, and spoon 2 tbsp of the cucumber mix one-third of the way up the wrapper. 

6. Add a few chilli slices on top, if using, and a little bit of the shredded lettuce.

7. Fold the bottom third of the wrapper up over the mixture, and tuck it in nice and tight. Then fold in each side to make a straight edge and close up each end of the roll. Roll up and away from you. Press the edge down and lay it facedown.

8. For the dipping sauce, shake all of the ingredients together in a jar until smooth. 

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This recipe is from issue 5 of Lunch Lady magazine, you can buy the issue in our shop HERE. For more great content follow us on Instagram HERE and Facebook HERE