A new fast day. A new 5-2 fast day recipe idea. Day one of jumping back on the 5-2 wagon was nowhere near as difficult as I had anticipated. Perhaps this time  it was a little easier as I knew what to expect and heeded the benefit of the wisdom of my own advice. Staying well hydrated was key to keeping hunger pangs and headaches at bay. Lunch was a third of a jar of  Overnight Bircher Muesli topped with berries at an energy count of just 190 calories. Leaving 310 calories to play with for the remainder of the day. Saving all those calories for just one meal, dinner was two Pork, Mushroom and Broccolini Rice Paper Rolls cut on the diagonal and served with a Sweet Chilli and Lime Dipping Sauce. All for an impressive 296 calories.

Adjusting to smaller portion sizes after a month of unrestrained feasting was never going to be easy. The positive psychology of using smaller plates and sitting down to enjoy my meals helped convince my errant mind that I had eaten my fill. Yes the hunger pangs rolled by in waves throughout the afternoon, and later after an early dinner into the evening. Keeping busy helped.  Another fast day almost done with a new feast day to look forward to in the morning.

Pork, Mushroom and Broccolini Rice Paper Rolls With  a Sweet Chilli Lime Dipping Sauce
Makes 12 rolls (144 calories per rice paper roll)
Allow 2 rolls per fast day meal (288 calories plus an additional 8 calories per teaspoon serve of sweet chilli lime dipping sauce)

For the Filling
1 tablespoon peanut oil (120 calories)
2 garlic cloves, crushed (8 calories)
1 long red chilli, minced (18 calories)
2cm piece fresh ginger, finely grated (3 calories)
500g pork mince (815 calories)
2 tablespoons oyster sauce (18 calories)
1 tablespoon soy sauce (8 calories)
4 long green spring onions, thinly sliced (30 calories)
250g button mushrooms, finely diced (55 calories)
1 bunch broccolini, thinly sliced (30 calories)
1 red capsicum, finely diced (30 calories)
2 teaspoons lime juice (4 calories)

12 large rice paper wrappers, 22 cm in diameter (564 calories/ 47 calories per wrapper)
3 cups finely shredded lettuce, iceberg or cos (24 calories)
1/4 cup picked leaves of mint, coriander, basil or parsley (2 calories)

To Prepare The Filling
HEAT wok over high heat. Add oil and swirl to coat. Add garlic, chilli and ginger. Stir-fry until fragrant.
ADD pork mince. Stir-fry for 2 to 3 minutes or until pork just changes colour.
ADD spring onions, mushrooms, broccolini and capsicum. Stir-fry for a further 2 minutes.
COMBINE lime juice, oyster sauce and soy sauce in a bowl. Add to wok and Stir-fry for 3 minutes or until heated through.

To Assemble the Rice Paper Rolls
Working with one rice paper wrapper  at a time
FILL a wide shallow bowl or baking pan with about 5 centimetres  of warm water.
SOAK  rice paper wrapper in the water for about 30 seconds until just pliable but not limp.
TRANSFER  onto a clean, slightly damp tea towel.
PLACE a small amount of lettuce along the edge of the wrapper closest to you. Top with a scattering of soft herbs and 1/3 cup of mince mixture.
ROLL wrapper halfway to cover filling, then tuck in the ends of the wrapper while you continue to roll making sure you wrap the filling tightly.
PLACE roll, seam side down on a serving dish.
COVER with a damp tea towel to prevent the roll drying out while you continue to make another 11 rolls.
SERVE rolls cut in half on the diagonal with a sweet chilli and lime dipping sauce.

Sweet Chilli and Lime Dipping Sauce
Makes 8 teaspoons (8 calories per serve)

2 tablespoons sweet chilli sauce (60 calories)
2 teaspoons lime juice (4 calories)

PLACE sweet chilli sauce and lime juice in a small bowl. Stir until well combined.