Slimming World friendly Syn free "Ice Cream " Cookie Sandwiches

A few weeks ago my five year old saw ice cream cookie sandwiches being made on Food Network and nagged me to make them ever since. So, one rainy half term day last week we made some, and they looked … Continue reading

Sack off the sarnie

I love a good sandwich (or sarnie as us Brits like to call them), as much as the next person, but I don’t, and quite frankly wouldn’t like to have to, eat them on a daily basis. My lunchtime repertoire generally includes homemade soups, fresh eggs from the farm down the lane, or an interesting salad. However, lately I can’t seem to get enough of these little beauties…
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Rice rolls stuffed with salad, prawns and hot sauce. Traditionally there would be rice noodles in there as well, but for the carb conscious there’s no reason why they can’t be omitted.

The variations of what you fill them with is endless. Shredded chicken, pork, tofu, fish, avocado, chillis, raw crunchy veg, salad. The choice is yours. I would always suggest having a couple of aromatic herbs in there to give them a real flavour boost. I generally use fresh mint and coriander.

This time I used shredded crunchy romane lettuce, mixed salad leaves, sliced spring onions, coriander, mint and prawns.
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In this house we’re also big fans of this Itsu hot sauce…. Delicious!
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I get my spring roll wrappers from our local Asian supermarket. They only require dunking in hot water for a couple of seconds then they’re ready to roll!
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Start layering up the filing along one side of the rice roll.
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When you’re happy with your fillings roll up tightly, tucking the ends in as you go.
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There you go! Easy as a sandwich but way more interesting! Depending on your appetite I’d recommend three as a lunch portion. Enjoy!