These brown lentil rolls are a quick and easy to make finger food that is light on and keeps you coming back for more!
Even people I’ve given them to who aren’t big on lentils seems to enjoy them.
I’d like to find an egg alternative so they are cholesterol free, but even so, they are high in fibre and iron which is great! I find personally I only really need 1 in a meal, perhaps with a salad or vegetables, if I have a second though I’ve well and truly had enough as they are very filling.
On another note, because they don’t use pastry, you can just replace the rye bread with your choice of gluten-free bread and in order to make them gluten-free.
- 1 slice rye bread
- 400g brown lentils (hydrated)
- 1 large carrot grated
- 1 egg beaten
- 1/3 cup chopped walnuts
- 4 tbsp BBQ sauce
- 6x rice paper roll sheets
- 2 tsp sesame seeds
- Preheat oven to 200°C and place baking paper on a baking tray.
- Process the bread in a food processor so that it is a fine crumb
- Put the breadcrumbs in a mixing bowl with the lentils, carrot, egg, walnuts, and sauce.
- Mix well to combine.
- Prepare one rice paper sheet as per the packet directions (usually by briefly submerging in warm water until it is soft and then placing it on a damp tea towel).
- Put about two tablespoons of mixture in the centre of the rice paper sheet, fold sides in so that the filling is firmly held and then place on the baking tray. Repeat until all the mix is used (I find it makes 6 rolls.
- Lightly sprinkle the sesame seeds on top of the rolls
- Bake in the oven for about 25 minutes.
- Let sit for 5 minutes before eating.
- Add 1/4 cup of your favourite herbs for different flavours.
- Keep them in the fridge and either reheat them or eat them cold. They make a great finger food.