Summer Kale Rolls
- 3 leaves, chopped into small pieces Kale, Curly
- 2 leaves, cut into long thin strips Cabbage, White
- Handfull Herb Pot, Basil
- 4 tbsp Fresh Basil Pesto, Olive Grove
- Handful Bean Sprouts
- 12 Round Rice Paper Sheets
Place one rice paper sheet in a bowl of lukewarm water for 15 seconds or until soft then place on a paper towel. Add the kale, carrots, cabbage, bean sprouts and fresh basil. Drizzle with a little basil pesto and fold the ends in and roll up firmly to enclose filling. Repeat with remaining rice paper sheet. Chop in half and serve with some more basil pesto.