Name: 25g Plant-Powered Protein Rice Paper Roll
Ingredients: 50 g cooked chickpeas; 100 g edamame beans (divide into half + half); 1 medium egg; 50 g Greek yoghurt; 1 tbsp or 5g nutritional yeast; 1 tsp mustard; 40 g avocado, sliced; 1 or 15g pickled jalapeño pepper, chopped; 3 small rice paper sheets; 1 iceberg lettuce leaf; Salt & pepper (to taste)

Category15min Recipes, Light meals, Pancakes & Wraps

25g Plant-Powered Protein Rice Paper Roll for a nutritious and nourshing wrap.

Ingredients:

50 g cooked chickpeas

100 g edamame beans (divide into half + half)

1 medium egg

50 g Greek yoghurt

1 tbsp or 5g nutritional yeast

1 tsp mustard

40 g avocado, sliced

1 or 15g pickled jalapeño pepper, chopped

3 small rice paper sheets

1 iceberg lettuce leaf

Salt & pepper (to taste)

Method:

Boil 1 egg.

Place the chickpeas, half the edamame beans, jalapeños and boiled egg in the centre of a chopping board.

Chop everything together.

Add over the top the yoghurt, nutritional yeast, mustard and a pinch of salt and pepper to taste, then mash everything with a fork, mixing well.

Wash a piece of iceberg lettuce.

Dip the rice paper in very hot water, wetting both sides for a few seconds, then place them on a clean surface or board overlapping in a triangular shape.

Place the iceberg lettuce in the center.

Scoop half of the bean mash onto the lettuce.

Layer the avocado slices and remaining intact edamame beans.

Add the remaining mash over the top.

Fold the rice paper over tightly, tucking the sides in to form a roll.

Slice in the middle and enjoy with your favourite dip, sauce, or just as is.

Ingredients