Spring Rolls [12m+ depending on your toddler’s ability to chew ]

Minced Pork,  Chanterelle, Carrot & Zucchini with Rice Noodles

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Served 4 Adults

Ingredients

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  • 500gr minced pork (can substitute with chicken, beef or soy for vegetarians)
  • 100gr chanterelle mushrooms (washed and finely chopped)
  • 1 large carrot (peeled and finely choppe)
  • 1 zucchini (finely chopped)
  • 1 sharlot (finely chopped)
  • 1 tbsp coconut oil /  vegetable oil (not olive oil)
  • 1/4 tsbp sea salt
  • 1 tbsp roasted sesame oil
  • 1 tbsp soya sauce
  • 200 gr rice noodles
  • 1 1/2 cucumber (peeled, seeds removed and cut into long thin strips )
  • rice paper

Method

  1. Add 1 tbsp of oil ay your choice (I used coconut oil) and heat up the frying  pan. Then add sharlot and carrots.
  2. Fry in medium heat until the looks translucent. Then add zucchini and mushroom until they look cooked, lastly add the meat.
  3. Keep string until is cooked. Take a small portion out for your toddler before adding salt.
  4. Add salt, sesame oil and soya sauce. Taste and add more soya sauce to suit your taste.
  5. Boil water in a saucepan, add rice noodles. Let it cook for 3 mins. Drain the water in a sieve and rince the noodles in cold water and set aside.
  6. Wet the rice paper in hot water (not boiled) then place it on a large plate, add noodles, meat and cucumber and roll. Dip in Vietnamese spring rolls fish sauce or peanut sauce. 😋

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