Brown Lentil Rolls

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.

Brown Lentil Rolls

2016-03-12 01:20:58

Serves 6

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Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

324 calories

49 g

31 g

6 g

20 g

1 g

109 g

148 g

5 g

0 g

4 g

Nutrition Facts

Serving Size

109g

Servings

6

Amount Per Serving

Calories 324

Calories from Fat 50

% Daily Value *

Total Fat 6g

9%

Saturated Fat 1g

4%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 31mg

10%

Sodium 148mg

6%

Total Carbohydrates 49g

16%

Dietary Fiber 22g

86%

Sugars 5g

Protein 20g

Vitamin A

42%

Vitamin C

6%

Calcium

7%

Iron

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 slice rye bread
2. 400g brown lentils (hydrated)
3. 1 large carrot grated
4. 1 egg beaten
5. 1/3 cup chopped walnuts
6. 4 tbsp BBQ sauce
7. 6x rice paper roll sheets
8. 2 tsp sesame seeds

Instructions

1. Preheat oven to 200°C and place baking paper on a baking tray.
2. Process the bread in a food processor so that it is a fine crumb
3. Put the breadcrumbs in a mixing bowl with the lentils, carrot, egg, walnuts, and sauce.
4. Mix well to combine.
5. 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).
6. 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.
7. Lightly sprinkle the sesame seeds on top of the rolls
8. Bake in the oven for about 25 minutes.
9. Let sit for 5 minutes before eating.

Hubby Tip 1

1. Add 1/4 cup of your favourite herbs for different flavours.

Hubby Tip 2

1. Keep them in the fridge and either reheat them or eat them cold. They make a great finger food.

By Matthew Brown

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calories

324

fat

6g

protein

20g

carbs

49g

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Hubby Cooks https://hubbycooks.com/