Avocado, Iceberg lettuce & egg rice paper rolls

Prep 30 mins | Cook 8 mins | Makes 8 rolls

A change from everyday sandwiches in the school lunch box, these delicious rice paper wraps are sure to please hungry kids!

6 free-range eggs, (at room temperature)
¼ cup whole egg mayonnaise
2 tbs finely chopped chives
1 large carrot, peeled
1 lettuce, leaves removed and roughly torn
1 just-ripe avocado, halved, peeled, deseeded and cut lengthways into thin wedges
8 large rice paper wrappers

Step 1 Place eggs into a saucepan, cover with cold water and bring to the boil over medium-high heat. Gently boil eggs for 5 minutes, drain, cool under cold water and peel. Place eggs into a bowl. Add mayonnaise. Using a fork, roughly mash the eggs. Season with salt and pepper to taste. Stir through chives.

Step 2 Using a julienne peeler, slice carrot lengthways into long thin strips.

Step 3 To make wraps, arrange all ingredients around a clean board. Pour warm water in a shallow bowl (large enough to fit the rice papers). Dip a rice paper wrap into the water until just softening. Place onto the board. Pile a few pieces of lettuce into centre, top with a large spoonful of the egg mixture, avocado and carrot. Roll up to enclose filling. Repeat using remaining ingredients and serve (or chill for a few hours before serving).

Good for you ... Iceberg Lettuce

Provides folate, a B vitamin that is needed for normal formation of blood and contributes to growth and development in children.

Darker outside leaves provide beta carotene, which the body converts to vitamin A. Along with the small contribution of vitamin C, these vitamins help with the normal functioning of the body’s immune system.