If there’s a salad-dodger at your table, these may trick them into getting their five-a-day in raw form. Feel free to customise these rolls by using whatever suitable vegetables you have to hand - long, skinny ones (think celery and carrot) are best. The sauce is my now-not-so-secret recipe and it’s completely addictive.
The wraps
0 | Lettuce leaves, washed and dried (Main) |
2 | Spring onions, thinly sliced |
12 cm | Telegraph cucumbers, sliced into thin batons (Main) |
1 | Red capsicum, deseeded and sliced (Main) |
1 large handful | Snow pea sprouts (Main) |
½ cup | Chickpea sprouts |
The sauce
1 Tbsp | Curry powder (Main) |
1 Tbsp | Extra virgin olive oil |
1 | Lemon, zest and juice (Main) |
¼ cup | Greek yoghurt (Main) |
¼ cup | Mayonnaise |
1 pinch | Salt and freshly ground black pepper |
Directions
- Take a lettuce leaf and pile a small amount of shredded spring onion, cucumber batons, sliced capsicum and sprouts in the middle. Tuck one side of the leaf around this filling, then roll up like a Swiss roll, tucking in one end. Secure with a toothpick or skewer. Repeat with the other leaves until all the filling ingredients are used up.
- To make the sauce, whisk together the curry powder and olive oil. Whisk in the remaining ingredients, then season to taste.
- To serve, arrange the rolls on a platter and pass around the sauce (provide a spoon to deter double-dipping!).