Back to School lunch ideas that your kids will actually eat! This stress-free recipe will save you time and money during those hectic weekday mornings.

Follow Link to view hands on recipe of Christine’s appearance on Cityline

Leftover Vietnamese Spring Rolls

Ingredients:
8 rice paper wrappers
Leftover cooked noodles such as soba, chow mein, glass or vermicelli
Leftover cooked chicken, meat, tofu, or even shrimp
½ red pepper thinly sliced
¼ cucumber thinly sliced
1 mango peeled and thinly sliced
2 carrots peeled and grated.

Optional:
Hot chili sauce like Sriracha for a bit of heat (optional)
Favorite Asian dipping sauce (store bought or homemade)
Soya sauce
Lemon or lime juice
Fresh mint, basil, or cilantro

Method:
- Fill medium sized bowl with warm water.
- Lay out clean dishtowel on cutting board.
- Dip one wrapper into warm water and with hands gently rotate wrapper in water till softened. About 5 seconds.
- Lay wrapper flat on towel.
- Start placing your fillings in a row horizontally across the center leaving about two inches along top and bottom and one inch on each side. Try not to over fill with noodles and make room for more of the “good” stuff. Add a few drops of hot chili sauce, fresh herbs, or even a squeeze of lime juice.
- Start rolling. First roll up the bottom closest to you, tuck in edges on your left and right, and finish. You want to aim to make a nice tight roll. Rice paper will stick itself together.
- Repeat
- Store in airtight container and keep chilled. Small ice packs in lunches will keep cool till lunchtime.
- Enjoy with a favorite dipping sauce or even soya sauce stored in lunch in a small separate container.

Tizz’s Tips:
This recipe is easily adapted to whatever fresh fruits/veggies you have lying in your fridge.

If you do not have leftover noodles or rice from the night before many of these noodles can be made in just a few minutes by soaking them in boiling water. The chow mein noodles I store in my pantry take 4 minutes to prepare. Drain and add a few drops of oil to keep them from sticking together.

This recipe is super kid friendly and is also something they can start to make themselves.

Having a few washed and pre-cut fruit and veggies stored in your fridge will save you precious time making school lunches in the morning.