These easy rice paper rolls are packed with protein, veggies and vermicelli noodles to create a fulfilling but quick side or main dish. Served with a chilli – lime dipping sauce, they’re guaranteed to be a hit.
Ingredients
- 200g Mt Barker Carved Chicken Breast
- 1 carrot, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 1 Red Capsicum thinly sliced
- Yellow Capsicum thinly sliced
- Fresh mint leaves
- Fresh Coriander leaves
- 8-10 rice paper wrappers
- Vermicelli noodles
- ¼ cup fish sauce
- ¼ to ½ cup water
- ¼ cup white sugar
- ½ lime freshly squeezed
- 1 clove garlic finely crushed
- ½ red chilli thinly sliced
- 2 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
Serves: 8-10
Prep time: 15 mins
Cooking time: 5 mins
Method
- In a small bowl, combine fish sauce, water, sugar, lime, garlic, chilli, rice wine vinegar & sesame oil and mix until sugar has dissolved. Then set aside.
- Cook the vermicelli noodles according to packet instructions.
- Fill a large plate with lukewarm water and dip one rice paper wrapper into the warm water for about 5-10 seconds until it softens but is still slightly firm (it will continue to soften as you work).
- Lay the softened wrapper flat on a dry plate. In the centre of the rice paper wrapper, layer a small amount of shredded chicken, sliced carrot, cucumber, capsicum, fresh mint leaves, coriander leaves, and a small portion of vermicelli noodles.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly from the bottom to the top, like a burrito.
- Continue until all wraps are made and then serve immediately with the dipping sauce you set aside at the begin.
Credit: Mt Barker Chicken