Vietnamese Rice Paper Rolls

These rolls are fresh, so healthy and such a great way to eat food with company. Be creative with your ingredients but the fresher the better. Raw veges are great for texture and colour and you can adjust your protein source for your needs.
Add chia and sesame for extra minerals and amino acids

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What you can use:

Rice paper
Carrot (thinly sliced)
Beetroot (thinly sliced)
Cucumber (thinly sliced)
Alfalfa sprouts
Baby spinach or other leafy green
2 eggs
1 teaspoon mirin
1 teaspoon rice wine vinegar
1 teaspoon chia seeds
1 teaspoon sesame seeds
Avacado (sliced)
Any other veg you like (thinly sliced)
Tamari and lemon to serve

What you do:
After thinly slicing all veges arrange on a plate with sprouts and lemon. Heat frypan on high heat with a little coconut oil. Whisk eggs together with mirin and rice wine vinegar. Fry 1 min each side until omelette is just cooked. Cool slightly and slice thinly.
In small bowls arrange tamari and seeds. In one large bowl mix 2 cups boiling water with 2 cups cold water .

You’re now ready to feast. Dip rice paper into water entirely for a few seconds. Place on plate. Arrange veges, egg and seeds and fold (short sides first then long sides) this takes some practice so don’t worry too much about your style, it all tastes great. Dip in tamari.

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Variations:
Any kind of meat marinated in terriyake
, thinly sliced and stir fried.
Fresh prawns
Smoked salmon

Maybe A sweet version would Work?:

Mashed sweet potato
Maple syrup
Hazelnuts
Raw cacao

Or
Freshly sliced summer fruits
Mascarpone

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