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Kids egg rainbow veggie rolls with tahini dipping sauce

Kids egg rainbow veggie rolls with tahini dipping sauce

A healthy and vibrant meal, have fun with this dish from start to finish! These rolls are also a great picnic option for kids or a lunch box treat.

  • 16 - 30 Minutes
  • Easy
  • 2




  • 125g Tilda Kids Sunshine Vegetable Rice
  • 2 eggs
  • 1⁄2 Tsp water
  • 1 Tsp of olive oil
  • 1 small carrot, cut into thin matchsticks
  • 1/2 red pepper, cut into thin matchsticks
  • 1⁄2 yellow pepper, cut into thin matchsticks
  • 25g or a handful of spinach leaves
  • 20 coriander leaves
  • 20 mint leaves
  • 2 Tbsp smooth light tahini
  • 2 Tbsp of natural yoghurt
  • 1⁄2 Tsp miso
  • 1/2 Tsp rice vinegar
  • 1 Tsp honey
  • Dash of water for consistency
  • To Serve
  • Smooth tahini dipping sauce
  • Sweet chili sauce
  • Soy sauce
  • Cream cheese

How to make Kids egg rainbow veggie rolls with tahini dipping sauce

  1. Cook your Tilda rice according to the packet instructions.

  2. Prepare the carrot and peppers by cutting them into thin strips like matchsticks, oruse a julienne, if you have one. Bunch the strips of each vegetable separately onto a plate and set aside ready for assembly.

  3. Whisk the eggs in a bowl and add a dash of water to the mix. Add the oil to the non-stick pan to make two round omelets or two big ones, as you wish. They should be like a pancake in thickness and cook both sides.

  4. Make the dipping sauce. Mix the smooth light tahini butter, yoghurt, vinegar, honey and miso together in a small bowl. Add a dash of water to desired consistency.

  5. This part if fun for the kids to get involved with! Like an assembly line, place one omelets on a flat, clean surface. Add 3 Tbsp of rice three quarters to the bottom of the omelets and make a thin flat bed with the back of a spoon, similar to sushi, then add a 3-4 strips each of the vegetables. Place some coriander and mint leaves over and spinach leaves on top. Don’t over fill. Roll from the bottom up halfway, then fold both sides in to secure the contents either side. Then roll to the top and dab with a bit of the sticky peanut sauce to keep it in place. Continue the same process with the other egg rolls.

  6. To serve, cut the colorful rolls into slices 3-4 cm thick, or as you wish, and serve on a plate with a bowl of the dipping sauce.

Tahini can be substituted for almond butter or peanut butter. If crunchy is preferred, then use crunchy peanut butter instead. And depending on your child’s taste, you could add a bit of garlic, ginger or sriracha sauce.

An array of vegetables can be added or substituted, depending on what’s in the fridge – cucumber, red cabbage, lettuce, edamame beans. Tofu or halloumi sticks would also work well for added protein and texture.