Chicken and vegie 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
1 tsp, (8 leaves)
1 tsp, 8 small sprigs
- Prepare noodles, following packet instructions, or 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 1 sheet at a time, dip rice paper in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean tea towel to absorb excess water. Place one-eighth of the noodle mixture in the centre of the sheet. Top with one mint leaf and one coriander sprig.
- Fold over 2 opposite edges of rice paper, then roll 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.