Rice Paper Rolls

03/12/2020
Category, , , , , ,
Yields20 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 200 g dry vermicelli rice noodles
 20 sheets rice paper (gluten-free)
 2 cups cooked chicken, shredded
 2 carrots, grated
 2 cucumbers, halved, seeds removed, cut into 5cm strips
 2 cups shredded lettuce
 100 g bean sprouts
 1 bunch fresh mint leaves, washed
Dipping Sauce
 ½ cup Hoisin sauce
 3 tbsp sweet chilli sauce
 1 ½ tbsp sweet soy sauce
 3 tbsp fresh lime juice (or white vinegar)
 ½ tsp garlic, chopped
 2 tbsp fresh coriander leaves, chopped

Method

1

Prep all the fillings and have them ready for assembly.

2

Place vermicelli noodles in a large saucepan or heatproof bowl, cover them with boiling water and separate with a fork.

3

Sit for approximately 5 minutes or until noodles are soft, then drain.

4

Fill a large bowl with warm water. Dip one sheet of rice paper into the water for about 10 seconds or until it starts to soften, then transfer the sheet to a dinner plate or clean, lightly sprayed stainless steel benchtop.

5

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

6

Working from the filled end, fold the short lip of the rice paper over the ingredients, then top and tail the sides before rolling all the way to the end.

7

Repeat with remaining ingredients.

Tips

  • 2 cups cooked chicken, shredded = approx. 400g.
  • Don’t leave your sheets of rice paper in the water for longer than 10 seconds, otherwise they become very tricky to handle.
  • Double or triple our Vietnamese chicken noodle salad recipe and use some of it as your rice paper roll filling.

 

Variations

  • Replace chicken with cooked strips of beef or firm tofu.
  • Use a few simple dollops of sweet chilli sauce instead of the dipping sauce recipe.
Nutrition Facts

Serving Size 3 rolls

Servings 20

Amount Per Serving
Calories 298
% Daily Value *
Total Fat 6g10%
Saturated Fat 1.5g8%
Sodium 597mg25%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 9g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 200 g dry vermicelli rice noodles
 20 sheets rice paper (gluten-free)
 2 cups cooked chicken, shredded
 2 carrots, grated
 2 cucumbers, halved, seeds removed, cut into 5cm strips
 2 cups shredded lettuce
 100 g bean sprouts
 1 bunch fresh mint leaves, washed
Dipping Sauce
 ½ cup Hoisin sauce
 3 tbsp sweet chilli sauce
 1 ½ tbsp sweet soy sauce
 3 tbsp fresh lime juice (or white vinegar)
 ½ tsp garlic, chopped
 2 tbsp fresh coriander leaves, chopped

Directions

1

Prep all the fillings and have them ready for assembly.

2

Place vermicelli noodles in a large saucepan or heatproof bowl, cover them with boiling water and separate with a fork.

3

Sit for approximately 5 minutes or until noodles are soft, then drain.

4

Fill a large bowl with warm water. Dip one sheet of rice paper into the water for about 10 seconds or until it starts to soften, then transfer the sheet to a dinner plate or clean, lightly sprayed stainless steel benchtop.

5

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

6

Working from the filled end, fold the short lip of the rice paper over the ingredients, then top and tail the sides before rolling all the way to the end.

7

Repeat with remaining ingredients.

Rice Paper Rolls
IngredientsDirections