Chicken rice paper rolls
5
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The right balance of crunchy vegies, zesty herbs and shredded chicken make these Vietnamese rolls your saviour for a gourmet lunch or summer dinner
Ingredients
Carrot(s)
1 medium, cut into matchsticks
Red capsicum
1 medium, cut into matchsticks
Lebanese cucumber
1 medium, cut into matchsticks
Green shallot(s)
2 individual, thinly sliced
Cooked skinless chicken breast
200 g
Fresh coriander
¼ cup(s), chopped
Sweet chilli sauce
¼ cup(s), (60ml)
Lime juice
2 tbs
Fish sauce
1 tsp
Rice paper roll wrappers
8 individual, (8x16cm sheets)
Fresh mint
1 tbs, (8 large leaves)
Roasted peanuts
¼ cup(s), (40g), chopped
Instructions
1
Combine carrot, capsicum, cucumber, shallots, chicken and coriander in a large bowl. Combine chilli sauce, juice and fish sauce in a small bowl. Add 1 tablespoon of sauce mixture to chicken mixture and toss to combine. Place remaining sauce mixture in a small serving bowl.
2
Working with 1 sheet at a time, soak rice paper in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean kitchen cloth to absorb excess water. Place a mint leaf in centre of sheet. Place one-eighth of the chicken mixture in centre of the sheet. Sprinkle with 1½ teaspoons peanuts.
3
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 cloth to stop it drying out. Repeat with remaining rice paper, mint, chicken mixture and peanuts to make 8 rolls. Serve with dipping sauce.
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