Chicken, apple and ginger rice paper rolls
40 g, (⅓ cup), grated
⅓ cup(s), (30g), finely shredded
red apple, unpeeled
1 small, grated
½ tsp, crushed
Skinless chicken breast, baked or roasted
100 g, shredded
rice paper roll wrappers
30 g, (3x22cm diameter)
1 tbs, (9 leaves)
- Combine carrot, cabbage, apple, ginger and chicken in a medium bowl.
- Working with 1 sheet at a time, soak rice paper sheets in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean cloth to absorb excess water. Place one-third of the chicken mixture and 3 fresh mint leaves in the centre of the sheet.
- Fold over 2 opposite edges of each rice paper, then roll to enclose filling. Repeat with remaining 2 rice paper rolls. Serve.