This recipe is a really fun one for experimenting and trying something new for the kids! It’s also a great recipe to get older children involved in preparing! They are super quick and easy, and also fun to make!
Summer rolls are similar to spring rolls, but they’re made with fresh rice paper rather than frying them. You should be able to find rice paper at your local supermarket, but if you can’t fit it, you could also make these with a normal wrap as well!
This meal is suitable for meat eaters, veggies and vegans, and contains plenty of veggies, adding vitamins, minerals and fibre to the dish. Adding tofu/chicken also offers a lean source of protein, and the peanut butter contains healthy fats and some extra minerals too.
These summer rolls are perfect finger food for a light lunch, as a side for a summer salad or an ideal treat for a sunny picnic (check out my blog on picnic food ideas!). They would also make an ideal, balanced snack. My blog on snacks for babies and toddlers has more on this!
As they have a little bit of a crunch and include raw veggies, these are ideal for babies who have teeth and are confident with finger foods, probably around 10-12 months+, depending on baby’s current chewing abilities. You could fry the veg a little if you prefer, if your little one’s chewing skills aren’t quite there yet.
If you wanted to serve this to younger babies, from 6 months, you could cook some of the veg as finger foods, and also offer some softly cooked chicken or tofu. See my blog on finger foods for 6 – 12 months for more on how to prepare foods for your baby’s age and skills.
serves 1-2 adults and up to 2 little ones
- 12 sheets of rice paper
- 1 medium sized chicken breast (or 150g of tofu)
- 1 red pepper
- 1 carrot
- 1 yellow pepper
- 4 spring onions
- ¼ red cabbage
- 1 tbsp of peanut butter (to serve)
- Slice your chicken (or tofu) into 12 pieces and place on a non-stick baking tray. Place in the oven at 200⁰c/gas mark 6 for 10-12 minutes.
- Whilst the chicken/tofu is baking, it’s time to prepare your veg – and it’s so simple. All you require for this is a knife and a grater! Slice the peppers and spring onions finely with a knife to create long, thin slices and grate your carrot and your red cabbage. Place each vegetable aside, ready to serve.
- Remove your chicken/tofu from the oven and leave to cool slightly.
- Now it’s time to get the fun started! Soak a sheet of rice paper for around 15 seconds in lukewarm water (or until the sheet becomes soft) and place on a damp plate or chopping board.
- Add your chicken/tofu and all the rainbow veggies to the rice paper, just like a wrap or burrito. Then roll up, place aside and repeat.
- And that’s it! Mix the peanut butter with a little bit of warm water to soften and place on the side for a dip for the rolls.
For more family friendly recipes, my new book How To Feed Your Toddler is available for pre-order now.