Chicken and mint rice paper rolls
Vermicelli rice noodles
Rice paper roll wrappers
1 tbs, (8-10 leaves)
Cooked skinless chicken breast
80 g, shredded
1 medium, baby variety, finely sliced
1 individual, finely sliced
10 g, (2 leaves)
- Cook vermicelli following packet instructions. Drain, refresh under cold running water then drain well.
- Lay a clean, damp tea towel on a board. Fill a shallow bowl with warm water. Dip 1 rice paper wrapper in the warm water for about 10 seconds, or until pliable. Lay the wrapper flat on the damp tea towel. Layer 4-5 mint leaves, half the chicken, ½ the cucumber, ½ the shallot, half the prepared vermicelli noodles and 1 lettuce leaf horizontally across the bottom half of the wrapper. Bring the bottom edge of the wrapper up and over the filling, then fold in sides and continue to roll up firmly to enclose filling. Repeat to make another roll. Cut rolls in half to serve.