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PEA, KALE AND SOBA RICE PAPER ROLLS

GF: DF: SF: V: VG

Makes 18 rolls

 

1 cup frozen peas, blanched

1 tablespoon coconut cream or milk

1 tablespoon coconut oil

1 teaspoon lime zest

1/2 teaspoon wasabi paste

2 spring onions, white and green part finely chopped

1/2 tablespoon lime juice

Pinch of sea salt

1/4 cup mint leaves, picked

3 stalks kale, leaves picked and stalks discarded

70g green tea or buckwheat soba noodles (or noodles of choice)

18 small rice paper wraps

 

In a blender or food processor combine the peas, coconut cream, coconut oil, lime zest, wasabi paste, spring onions, lime juice and salt. Blitz intermittently to combine. Place in the fridge to set for 1 hour. Cook soba noodles according to packet instructions and leave to drain. To make the rolls, dip rice paper wrap into a bowl of boiling water for 20 seconds, remove and keep flat on chopping board. Place one mint leaf in the middle of the wrap, add 2 tablespoons pea mix and top with a kale leave and a couple of noodles. Roll one edge up, fold in each side and then finish the roll. Place in a container lined with damp tea towels and store in the refrigerator to ensure they stay fresh. Serve as is or with a small dipping bowl of tamari.

Category

Mains, Sides & Salads, Snacks

Tags
canapes, dairyfree, entertaining, glutenfree, healthyfamily, howtomakericepaperrolls, japanese, nutrition, peas, recipes, ricepaperrolls, seasonal, sugarfree, summerrecipes, wholefoods
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