“As a rule, children dislike foods which are said to be good for them, or are forced on them, and they take strong fancies to foods which they are not allowed to eat; advantage should be taken of these tendencies.”–Eric Pritchard.
I take advantage by disguising the foods that are good to them in fancy dishes and give them names they’ve never heard off and they seem to enjoy the new dish. To be honest, I decided on making this recipe for two reasons, one to use my new mandoline slicer and two to use the rice wrapper sitting in my pantry for a long time sticking its head out in desperate need for attention. I bought the rice wrapper to make spring rolls but it still remains as the recipe that hasn’t found its way in to my kitchen.
My kids come home totally starved and act like a battery drained iPhone that refuses to respond until its powered up. In order to give a quick, easy, nutritious, filling, and most importantly kids approved snack I’m always on the lookout for innovative ideas. This recipe can be made in just under 5 minutes if you are geared up with the right tools (a big thumbs up for the quick attribute). I was able to julienne cut all my veggies (I used carrots and cucumbers, you can use your choice of veggies) within two minutes, wrapped them in the rice paper and served them with a spring roll sauce on the side for dipping. My kids just loved them and for once my house was silent even after my kids were home. I loved it totally too and would definitely be making them more with different variations.
Carrot –1 (julienne sliced thinly)
Cucumber — 1/2 (julienne sliced thinly)
Avocado — 1 (finely chopped)– (optional)
Lemon Juice — Juice of 1/2 lemon(about 2 to 3 Tbsp)
Salt — to taste
Coriander leaves — 3 Tbsp (finely chopped)
Rice Wrapper — as needed
1. Cut the carrots and cucumber in to thin julienne slices. Keep them in separate bowls. Have cut coriander leaves in separate bowl. In another bowl, mix cut avocados, salt, and lemon juice. If you are not planning on using avocados then mix lemon juice and salt in a bowl and keep aside.
2. Now to the fun part, immerse each rice wrapper in a shallow bowl filled with water for 2 to 3 seconds. Shake out excess water and lay them on a clean counter top or board. Add a layer of carrots, cucumber, avocado mixture near one corner of the wrapper. If you are not using avocado, then drizzle the lemon juice, salt mixture on the veggies. Top with coriander leaves.
3. Fold wrapper like how you would fold an envelope. Rice wrappers are available in either round or rectangle shape. The method of folding is same whether you have a round or rectangle wrapper. Add the filling just above line 1 and fold the wrapper along line 1 covering the veggies. Now fold along line 2 and then line 3. Roll the wrapper carefully rolling along with the filling towards line 4. Serve immediately with a side of spring roll dipping sauce. Enjoy!!!
My Day 3, group2 recipe under “Kid’s Delight” theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17
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