The ingredient list is minimal and once you get the hang of the rice paper these are a breeze to make.
Throw in a couple of tasty dipping sauces and you have a complete and ridiculously healthy, satisfying meal.
You can use any combination of fillings, chicken, pork, seafood, prawns and vegetables and any dipping sauce you feel like.
The key with rice paper wraps is to quickly dunk them in warm water (don’t let them soak longer or they will go soggy). Shake off any excess water and place them on a clean, damp tea towel to soften. Once they are soft enough to easily roll, use the stretch to create a tight roll. If they are too wet or over-filled they will split.
Just roll em like a burrito – fillings on the bottom, fold the wrapper up over the fillings, fold in the sides and then roll it up tight. The wrapper will stick to itself at the top.
These rolls are great to have for dinner or to take as a healthy and delicious week-day work lunch.
Ingredients
- pkt rice paper
250g chicken breast
200g vermicelli noodles
Seasonings to coat
½ cucumber
- avocado
- carrot
- capsicum
Method:
Soak noodles in hot water to soften.
Season chicken and cook until done, set aside to rest.
Slice veges and chicken into thin strips.
Drain noodles and squeeze excess water out with paper towels.
Dip the rice paper in warm water, add the noodles to the middle of the rice paper and lay the chicken and vegetables on top. Fold the rice paper from the bottom then roll from one side, fold down the top and roll closed. Serve with dipping sauce and enjoy.
Lime and garlic dipping sauce
- clove garlic finely chopped
- Tbsp lime juice
- Tbsp palm or brown sugar
- Tbsp fish sauce
- tsp chilli sauce and ginger
Mix together.
Hoisin dipping sauce
- Tbsp hoisin sauce
- tsp chopped roasted peanuts
