Vietnamese Lollipops

I am always struggling to find interesting, tasty and healthy lunch box options, and according to most mums, they are faced with the same dilemma.  Its not that easy to pack a healthy lunch box, but it is super easy to throw in a store bought “muesli” bar (which should aptly be named, sugar bar), or a flavoured yoghurt (closer to milkshake when it comes to nutritionals) and the host of other “lunch box approved” snacks on the supermarket shelves.  And then, there’s the one child in the class that has a peanut allergy…so out go the raw nut options, peanut butter saams and even good old pestos.  With 2 kids that are brought up on a plant based diet, begins the challenge each morning of packing the lunch box!  So this is the first of a host of lunch box options I thought I would share to make life easier!


Vietnamese Lollipops
Makes 16 skewers
Cooking time 30 minutes
VGN/GF option

Dipping Sauce:

This can be made ahead of time and used for dressings etc.

1 handful coriander

1 lemongrass stalk

2 garlic cloves

1 tbsp brown sugar

50ml lime juice

3tbsp soy sauce



1 box Fry’s Pops or Rice Protein & Chia Gluten Free Nuggets




To Garnish

1 Cucumber sliced into ribbons, to garnish
Black sesame seeds, to garnish

Preheat the oven to 180°C and lightly grease a baking sheet.
For the dipping sauce, blend all the ingredients in a food processor until smooth. Set aside. Bake the Pops/Nuggets in the oven for 8 min until warmed through and crispy on the outside. Skewer a single POP or 2 POPS or a Nugget on a toothpick or skewer.
Garnish with cucumber ribbons, black sesame seeds, and serve with the dipping sauce.

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