This week’s Recipe of the Week is easy, healthy and the girls love it – Chicken and Vegetable Rice Paper Rolls. Another family meal where everybody can get involved and use their hands. It also means they try a variety of vegetables and experience the different texture of crunchy raw vegetables. Here’s a run down of all the meals we enjoyed this week. All meals were homemade and enjoyed by the whole family.
Monday: Beef and vegetable stir fry served with brown rice
Tuesday: Chicken and vegetable rice paper rolls, see recipe below
Wednesday: Barramundi served with homemade basil pesto on puff pastry with salad and oven baked garlic potato chips
Thursday: Barramundi and vegetable curry served with brown rice – this was a mild curry and the girls loved it
Friday: Spiced pumpkin soup (still using the two pumpkins from last week) served with warm bread and some pasta. Surprisingly this was a hit!
Saturday: Bacon, courgette and aubergine risotto
Sunday: As it’s Mother’s Day todayDave is in charge – apparently we are having a 3 course dinner so I can’t wait to find out what it is!
Recipe of the Week: Chicken and Vegetable Rice Paper Rolls
When I’m working in the city I love trying different varieties of Vietnamese Rice Paper Rolls, I think the best option near where I work is from Little Saigon Grill and when I’m treating myself to lunch out I pop in there. This is easy to make, the only preparation is cutting the vegetables and cooking the chicken! If you cook a roast chicken then you will have the chicken already on hand. I cooked a large roast chicken so we could also have chicken sandwiches during the week for lunch. Surprisingly there was very little left and even Little F, who is now 10 months old, gave it a go. I put out enough food for 2 adults, 2 small children and a baby.
Rice Paper (available from Woolworths or my local fruit and veg shop)
A large pan of warm water to dip the rice paper
1 cup brown rice (I usually use noodles but my grocery delivery was missing the noodles!!)
Suggested Fillings: you can use any fillings that you like
We used roast chicken, grated cheese, brown rice, carrot sticks, capsicum sticks, avocado, baby corn spears, bok choy, courgette and cooked eggs
Sauces: There are a variety of sauces you could use
We used soy sauce and hoy sin with peanut butter and water
- Chop all the vegetables into sticks
- Tear up the roast chicken
- Cook the eggs as a thin omelette on the pan, roll up and cut into chunks
- Cook the rice
- Dip the rice paper into the warm water, fill with vegetables, chicken, rice, egg and cheese or whatever fillings you like
- Dip into a sauce and enjoy!
Let me know what you enjoy for dinner in the comments below. Here is the recipe of the week from last week, Sausage, Pumpkin, Potato and Apple Tray bake