Preparation time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2teaspoons apple cider vinegar
- 8 rice paper wrappers
- 1 cup cabbage, finely shredded
- 1 carrot, shredded
- 2teaspoons dijon mustard
- 3 free-range eggs, hard-boiled, chopped
- 2tablespoons chives, chopped
- 2/3 cup low-fat yoghurt
- 1/2 cup tricoloured quinoa, cooked
- 1 cooked beetroot
Method
Step 1 of 3
Whisk yoghurt, mustard and chives in a bowl and season with pepper. Set half aside for dipping. Mix remaining sauce with cooked quinoa and hard-boiled eggs.
Step 2 of 3
Combine carrot with cabbage and toss with apple cider vinegar. Slice beetroot into julienne.
Step 3 of 3
Using rice paper wrappers, soak one at a time in warm water for 30 seconds and then place on a damp tea towel. Place an 1/8 ingredients into each wrap and roll tightly. Repeat and serve with remaining dipping sauce.
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