Essentially these are uncooked spring rolls, made with rice wraps and eaten cold. The idea being that they’re like a conventional wrap for lunch but the nutritional value of the filling isn’t compromised by a whole load of carbohydrates in the floury tortilla wrap surrounding it. They can be eaten hot by steaming or deep frying them, but these are designed to fit in with a busy life and are meant to be portable – be that in lunchbox or pocket, depending on where you are when lunch time strikes. The wraps can be a bit sticky but I find refrigerating them for an hour or so dries them out slightly. A variety of fillings can be used, but try to chop everything quite finely so the filling isn’t too bulky – the wraps tear easily when they’re first made.
Makes 6 wraps, serves 2.
100g cooked cocktail prawns
40g quinoa, cooked according to instructions & cooled
1 small carrot cut into batons
1 handful of baby spinach, roughly chopped
1/4 fennel, cut into battons
2 spring onions, finely sliced
1 tbsp soy sauce
1/2 tbsp toasted sesame oil
1/2 tsp runny honey
juice of 1/2 lime juice
Place the prawns, quinoa & vegetables in a large bowl and mix well.
Combine the dressing ingredients and pour over the prawn mixture, stirring until evenly distributed.
To assemble the wraps you will need: a large flat dish of just boiled water & a clean tea towel placed side by side on your worktop.
Place an individual wrap into the water by sliding it in at one side of the dish so it sits flat in the bottom. Leave for 10 seconds (this will get longer as the water cools) and then slide out carefully onto the tea towel by pulling gently over the edge of the dish.
Straighten the wrap out and place a good tbsp of the mixture about an inch away from the edge closest to you. Fold the spare inch over the mix, then fold both sides in and start rolling away from you. As you roll, draw any escaping mixture towards you to ensure you get a nice tight roll.
Chill until ready to eat.