Chicken and veggie rice paper rolls
Dry rice noodles
50 g, vermicelli variety
Skinless chicken breast, grilled or barbecued
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.