Chicken and veggie summer rolls
Rice paper roll wrappers
8 individual, (8 x 10g wrappers)
Mixed salad leaves
2 cup(s), (60g)
1 medium, peeled, cut into thin matchsticks
Sugar snap peas
100 g, cut lengthways into thin strips
Cooked skinless chicken breast
2 cup(s), shredded, (320g)
- Lay a clean, damp tea towel on a board. Fill a large 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 about ¼ cup (8g) salad leaves, 2 tablespoons each of carrot and peas and ¼ cup (40g) chicken horizontally across the bottom third of the wrapper. Bring the bottom edge of the wrapper up and over the filling, then fold in sides and roll up firmly to enclose filling. Place in a container lined with damp paper towel. Repeat with the remaining wrappers and filling ingredients to make 8 rolls in total.