Rainbow Carrot Cold Rolls

  My #instaweanteam dish for this week is rainbow carrot cold rice rolls.

I made half with shrimp and half with sweet potato. Served with peanut dipping sauce.

10 rice roll papers

3 rainbow carrots – one each colour

1/2 cucumber

Handful of mint leaves

Rice vermicelli soaked in hot water

Cold Cooked shrimp or cooked sweet potato

Hoisin sauce

1⃣Boil some water in a kettle and pour it into a shallow bowl.

2⃣While water is boiling use a veggie peeler to cut all the carrots and cucumber into julienned ribbons

3⃣Take a rice paper and dip it into the bowl with the boiled water to make it soft. Be careful!

4⃣Assemble your roll. Lay rice paper down and put some julienned carrots and cucumber, add shrimp, a few springs mint, 3 pieces shrimp/sweet potato, a spoonful of hoisin sauce and a forkful of rice vermicelli. Roll up the rolls carefully same way you roll a burrito.

5⃣Repeat for remaining rolls.

Peanut sauce recipe

Mix together 2 tbsp natural peanut butter, 3 tbsp soy sauce reduced sodium, 1tbsp hoisin sauce, 1/2 tbsp toasted sesame oil and a touch or siracha.

Beautiful to look at and tasty and healthy to eat! ✔️ok 6 months. Allergens – if you use shrimp then seafood.

#blw #weaning #babyledweaningrecipes #weaningideas #babyledgourmet #fingerfoods #blwrecipes #blwideas #babyfood #babyfoodrecipes #selffeeding #toddlermeals #toddlermealideas #11months #wp

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