Prep 30 mins | Cook 8 mins | Serves 8
A change from everyday sandwiches in the school lunch box,
these delicious rice paper wraps are sure to please hungry kids!
INGREDIENTS
6 free-range eggs, (at room temperature)
¼ cup whole egg mayonnaise
2 tbs finely chopped chives
1 large carrot, peeled
1 lettuce, leaves removed and roughly torn
1 just-ripe avocado, halved, peeled, deseeded and cut lengthways into thin wedges
8 large rice paper wrappers
METHOD
STEP 1: Place eggs into a saucepan, cover with cold water and bring to the boil over medium-high heat. Gently boil eggs for 5 minutes, drain, cool under
cold water and peel. Place eggs into a bowl. Add mayonnaise. Using a fork, roughly mash the eggs. Season with salt and pepper to taste. Stir through chives.
STEP 2: Using a julienne peeler, slice carrot lengthways into long thin strips.
STEP 3: To make wraps, arrange all ingredients around a clean board.
Pour warm water in a shallow bowl (large enough to fit the rice papers). Dip a rice paper wrap into the water until just softening. Place onto the board. Pile a few pieces of lettuce into centre, top with a large spoonful of the egg mixture, avocado and carrot. Roll up to enclose filling. Repeat using remaining ingredients and serve (or chill for a few hours before serving).