My boys are big fans of rice paper rolls. Whatever I put in them, they eat so they feature regularly. This recipe is adapted from a recipe by Gwinganna Lifestyle Retreat. It is delicious, versatile and so easy.

1 cup quinoa
1/2 tblspn ghee
500g organic chicken mince (tofu could also be substituted)
1 medium large knob of ginger
375g water chestnuts,drained and finely chopped
1 cup mushrooms (used swiss browns)
1/2 carrot cut into thin strips
1/4 large red capsicum cut into thin strips
1/2 cup (100ml) tamari
1/4 cup (50ml) maple syrup
1 tblspn sesame oil
5 sprigs of coriander

15 iceberg lettuce cups or rice paper rolls as we did

Rinse the quinoa well and cook using absorption method, using 1 cup quinoa to 1 3/4 cups water by bringing to the boil then reducing to a medium heat to simmer for approximately 12 mins.

Check out this fabulous post if you have never cooked quinoa before.

Heat ghee in a wok over medium heat
Add the chicken mince and ginger, stirring to break up any lumps
Add the mushrooms, carrot, and red capsicum
Add the cooked quinoa, drained chestnuts, tamri and maple syrup, stirring well until combined
Cook until well mixed and vegetables have slightly softened
Drizzle the sesame oil over the mix and stir
Add the chopped coriander

Fill into washed lettuce cups and serve with a wedge of lime or fill a rice paper sheet as follows:

Wet one sheet of rice paper with warm water
When soft and pliable spread out on the benchtop
Place a piece of lettuce on the bottom of the sheet closest to you and top with a couple of tablespoons san choi bow mix
Fold the bottom edge over the fillings, then fold in both sides before rolling away from you
Complete until all ingredients are finished.