Vegan Vietnamese rolls with rice noodles

10 rice sheets ideally or nori (seaweed) sheets both can be bought from a Chinese supermarket

1 avocado peeled stoned and sliced thinly

20 pieces of Mange tout

½ orange bell pepper sliced thinly

¾ cup of sushi rice cooked, drained and cooled

¼ red cabbage, chopped finely.

For the dressing

Juice of 1 orange

1tbsp vinegar

1tbsp wholegrain mustard

Mix all of the dressing ingredients

Put the cabbage, mange tout and pepper in a bowl and add the dressing. Leave to marinade for 20 minutes.

When they have finished marinating drain the vegetables, making sure you catch all of the dressing.

Pour the caught dressing on to the rice and mix in.

Have a clean chopping board and make sure you have the rice, vegetables and avocado at easy access.

If using the rice sheets place into hot water for 5 seconds until it goes soft (only do one at a time). Remove from the water and place onto the chopping board. Place a strip on rice down the centre leaving an inch at either end. Then top with the different veggies and a little salt and pepper (if you like it hot you can also add some chilli flakes)

Fold in either end on the strip of veggies. Then take the unfolded end and tuck it under (as best you can)the veggies. Then roll it to the other unfolded end trying to keep it as tight as you can. Very like a burrito fold. The first couple of times I did this they were too loose but having had a bit of practice they are quite easy.

You can either slice into 2 or just have it as it is.

Serve with pickled ginger and soy sauce or they are great for a vegan lunch box. Enjoy! x

Tagged as: healthy lunch, vegan delicious, vegan lunch