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    Brussel Sprout Salad Rolls



    • 8 sheets rice paper
    • 200g green beans
    • 250g brussels sprouts, halved
    • 2 cloves garlic, crushed
    • 100g glass noodles
    • 3 tbsp tamari
    • 2 tsp honey




    • Blanch the green beans in boiling water for a minute so that they retain bite. Drain, rinse under cold water and set aside
    • Sauté the sprouts in the crushed garlic and olive oil until beginning to char in places. Set aside.
    • Cook the glass noodles in boiling water according to pack instructions. Drain, rinse under cold water and set aside.
    • Dip a sheet of rice paper in just-boiled water for a few seconds then remove and lie flat on a plate. Place a small handful of the beans at the bottom of the sheet, followed by a small handful of noodles. Roll once then add a small handful of the sprouts. Roll again and tuck the sides in on the last roll. Repeat until you have 8 salad rolls.
    • To make the dipping sauce, simply mix the tamari and honey. Enjoy!



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