Chicken and veggie rice paper rolls
These delicious and more-ish Vietnamese treats are best eaten as soon as you make them.
Dry rice noodles
50 g, vermicelli variety
Cooked skinless chicken breast
100 g, shredded
60 g, trimmed, thinly sliced
½ medium, cut into matchsticks
Rice paper roll wrappers
8 individual, (8 x 10g)
1 tsp, (8 leaves)
1 tsp, (8 sprigs)
- Prepare noodles following packet instructions, until just tender. Rinse under cold water. Drain. Using scissors, roughly cut noodles into shorter lengths. Place noodles in a large bowl with the chicken, snow peas and carrot. Toss to combine.
- Working with one wrapper at a time, dip rice paper in a shallow dish of warm water for 10–20 seconds or until just softened. Lay on a clean tea towel to absorb excess water. Place one-eighth of the noodle mixture across the centre of the wrapper. Top with a mint leaf and a coriander sprig.
- Fold in left and right edges of wrapper, then starting from the bottom, roll up to enclose filling. Place roll on a serving plate and cover with a slightly damp clean cloth to stop it from drying out. Repeat with remaining rice paper and filling to make 8 rolls.
SERVING SUGGESTION: Sweet chilli sauce. TIP: Filling can be made several hours ahead. Keep in a container in the fridge. Prepare rolls just before serving.