Healthy Lunchbox Idea

by Arianna Fantini

Spring rolls

Preparation: 20 minutes

Portion: 1 person

──────────────── Ingredients ────────────────

For the spring rolls:

2 rice paper sheets
20g of napa cabbage cut in lines
50g of cucumber cut in lines of ½ cm
1 small avocado cut in lines of ½ cm
50g of cooked long grain rice
10g of sprouts
1 tablespoon of Nuoc-mâm sauce
1 tablespoon of rice vinegar
Mint leaves off 2 mint twigs

For the rest:

½ of mango cut in pieces
50g of dates
50g of seeds of your choice or almonds
1 tablespoon of cacao powder
2 tablespoons of grated coconut
2 tablespoons of sesame seeds

Preparation

Spring rolls:

Prepare the rolls one at a time: briefly immerge the rice paper sheets in lukewarm water and then put it on a clean surface. Spread the rice evenly along the bottom edge. Add half of the cabbage, avocado, sprouts and cucumbers on top. Optional: Add the Nouc-mâm sauce, and rice vinegar, or you can mix them and put them in a container to then dip the spring rolls later. Fold the sides of the sheet and then start rolling it from the bottom. Add a bit of mint and finish rolling it. Cut it into two or four. Repeat the same process for the other sheet.

Other/ Date bites:

Pit the dates and blend them with the almonds or seeds, cacao powder, and a tablespoon of water. Make four balls and then roll and coat them with the coconut shreds and sesame seeds. Put everything like the mango, in their boxes.

Enjoy!

Tip: When rolling, make sure to make them tight, if not, everything will fall out.

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