Zest Salt Rainbow Rice Paper Rolls with Peanut Lime Dip

Difficulty: Easy | Prep: 25 min | Cook: 5 min | Total: 30 min | Serves: 4 | Dietary: Gluten-Free, Vegan

👨‍👩‍👧‍👦 Cook With the Kids. Set out the fillings, fill a big bowl with warm water and let everyone roll their own. A pinch of Chooki's Zest Chicken Salt on the avocado gives these a lemony, salty kick, and the peanut lime dip is the bit they'll fight over.

Step 1: Soak the Noodles

Grown-up job: pour boiling water over the vermicelli in a heatproof bowl and leave it 4 to 5 minutes until soft. Drain, run it under cold water and toss with 1 teaspoon of the Zest Chicken Salt so every strand is seasoned.

Step 2: Whisk the Dip

Kids can take this one. Whisk the peanut butter, tamari, lime juice and maple syrup in a small bowl, then add warm water a spoonful at a time until it drips off the spoon. Spoon it into a little bowl for dunking.

Step 3: Set Up the Rolling Station

Lay the carrot, cabbage, cucumber, avocado, mint and noodles out in little piles. Sprinkle the rest of the Zest Chicken Salt over the avocado slices. Fill a wide shallow dish with warm tap water, not hot, so little fingers are safe.

Step 4: Dip, Fill and Roll

Dip one rice paper sheet in the water for about 10 seconds, until it just starts to go soft, and lay it flat on a damp board. Pile a small handful of fillings across the bottom third, fold the sides in, then roll it up tight like a burrito. It keeps softening as you go, so don't over-soak it. Serve straight away with the dip.

Tip: Park finished rolls on a damp tea towel, not a dry plate, or they glue themselves together. Heading to a nut-free school? Swap the peanut butter for sunflower seed butter.