These rolls are great as a starter or lunch time snack and, depending on how large you want them, you can get anywhere from 4 to 10 rolls from this recipe. Feel free to substitute my choices for whatever veg you fancy!
Ingredients: 1 chicken breast 1 carrot 1/2 cucumber Handful of beansprouts 1 yellow or orange pepper 3 oz rice sticks or small rice noodles (I broke a small amount off from a normal sized portion) Spring / summer roll wrappers (I used Blue Dragon Rice Pancakes. The amount you need depends on how full you want your rolls)
For marinade: 2 Tbsp and 1 tsp reduced sodium soy sauce (make sure to use gluten free soy sauce / tamari if needed) 2 tsp sesame oil 1 tsp fresh ginger, minced 1-2 tsp sesame seeds 2 tsp rice wine vinegar
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