When making substantial changes to your family’s eating, a transition is very appropriate, particularly if you have school-aged kids. The purpose of the ‘kids lunch’ section is to help with your “transition” to healthier eating. The hardest meal is the school lunch. Our “kid’s lunches” aim to link some nutrient-rich foods with ideas that we can implement now. They are simple, familiar and tasty. While certain aspects of them may not be totally healthy to a purist, they are far better solutions to what most kids eat at school. Remember good health is a journey not an event.

Serves 4

Ingredients:

12 large rice paper rounds

4 large Romaine lettuce leaves, washed, dried (or some mixed greens)

1 cup of baby spinach

2 carrots, julienne

1 cup watercress, chopped

1/2 large barbecued chicken, skin and bones removed, meat shredded

1/4 red capsicum, thinly sliced

1 Lebanese cucumber, halved, thinly sliced (optional)

1/2 cup beansprouts or broccoli sprouts

1/4 cup fresh basil leaves, chopped

Homemade chilli sauce (in separate container)

Method:

Half-fill a dish with warm water. Dip the rice paper round in the water, one at a time. Let stand for 20 to 30 seconds or until soft enough to roll without splitting. Place Romaine lettuce and watercress along edge of rice paper. Then add the chicken and other ingredients. Drizzle a little of the chili sauce to taste. Roll up, folding up edges to enclose filling.You’ll get the hang of it.

When you remove the rolls from the water, place them on a tea towel for a moment to remove excess water. You can also cover the rolls with a damp tea towel to stop the rolls drying out if you are delayed. Repeat with remaining rice paper rounds and fillings. Cut in half. Send kids to school with some chilli sauce in a small container with a tight lid so they can dip the rolls.

Here is my attempt below.

Below is what they look like if done by a professional and cut in half. Mine looked like the dog had been chewing them but maybe one day I’ll get there!

 

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