Dharma’s chicken rice paper rolls

This recipe was developed by Dharma from Roseville College

Ingredients

(Makes 20 Rolls)

Rolls

• 20 sheets rice paper (gluten-free)
• 2 cups (about 400g) cooked chicken, shredded
• 2 carrots, grated
• 2 cucumbers, halved, seeds removed, cut into 5cm strips
• 2 cups shredded lettuce
• 100g bean sprouts
• 200g dry vermicelli rice noodles
• 1 bunch fresh mint leaves, washed

Dipping Sauce

• ½ cup Hoisin sauce
• 3 tablespoons Mae Ploy Sweet Chilli Sauce
• 1½ tablespoons sweet soy sauce
• 3 tablespoons fresh lime juice/white vinegar
• ½ teaspoon chopped garlic
• 2 tablespoons fresh coriander leaves, chopped

Method

1. Place Vermicelli noodle in a large saucepan or heatproof bowl.

2. Cover noodles with boiling water and separate with a fork. Leave for approximately 5 minutes or until noodles are soft and drain.

3. Fill a large bowl with warm water.

4. Dip a sheet of rice paper into the water for about 10 seconds; just until it starts to soften then transfer the sheet to a dinner plate (Tip: if you leave it in too long it becomes very tricky to handle).

5. Place a few pieces of chicken, carrot, cucumber, lettuce, mint leaves, soft vermicelli and bean sprouts in a pile on one end of the rice paper.

6. Fold the top of the rice paper over the ingredients, then fold in each side and roll up.

7. Repeat with remaining ingredients.

Dipping Sauce:

1. Combine all ingredients in the saucepan for 10 minutes at low heat then leave a side to cool.

2. Add coriander leaves and any left over cucumber, finely chopped.

Serving suggestion

Place 3 rolls with 30mls of dipping sauce into a 600ml rectangular container.

Nutrition Information