A delicious and simple summer gluten-free meal that the kids just love. Whip these together with ease using our organic rice noodles - just in from Spiral Foods - some organic rice paper wraps, then gather the troops to assemble your tasty masterpieces!

1. CHOP-CHOP

Grab whatever fresh ingredients you have in the fridge and chop them into stick-shaped ingredient piles - carrot, cucumber, avo, etc. Make a simple egg omelette and cut it into pieces. Sprouts and marinated tofu work well, plus prawns, chicken or other leftover meats. Chilli if you're that way inclined, freshly sliced. Fresh mint and/or basil leaves. 

2. “PEANUT” DIPPING SAUCE

I’m guessing, like me, you love using a variety of interesting sauces in your cooking but don’t want to compromise on all the preservatives and additives that are added to the store bought ones. Hoisin sauce is one of those sauces that I just couldn’t find anywhere without all the nasties. So I set out to make my own and not only does it taste just as good, but it’s super simple to make, you just need to have all the ingredients on hand. Substitute tahini for peanut butter if you prefer and if you want to make it GF sub tamari for the shoyu. Recipe for my hoisin is here. Once you’ve made your hoisin then add these ingredients and blend until you have a smooth dipping sauce:
¼ cup tahini
¼ cup water
juice of 1 lime
2Tbs honey
Add chilli or the OG Crackfox for a kick!

3. PREPARE YOUR RICE NOODLES

Immerse in boiling water for just a couple of minutes, then rinse and strain. 

4. ASSEMBLE!

Put your sauce, your packet of wraps and all the above fixings in the middle of the table. Part of the fun is the kids get to make their own. Grab a large bowl of water for soaking one wrap at a time. Immerse one wrap for 20 seconds, transfer to your plate while still quite firm - it will fully soften while you assemble your fillings - then wrap it into a neat little bundle, inhale...repeat!