These Vietnamese rice paper rolls are perfect for a quick snack and are low in energy. Pack them with grated vegetables and vermicelli for a tasty, low energy and filling treat.
Makes 12
Ingredients
80g dried rice vermicelli noodles
150g chicken breast
1 large carrot, peeled, grated
1 cup shredded baby spinach leaves or any other salad leaf variety
1 small red capsicum, cut into very thin strips
3/4 cup fresh mint leaves or basil
80g bean sprouts (trimmed) or alfalfa sprouts
12 round rice paper wrappers (medium)
Dipping sauce
2 large limes (1/3 cup), juiced
1 tbs brown sugar or artificial sweetener
2 tbs water
1 tbs sweet chilli sauce
1 tsp fish sauce
2 tsp finely grated ginger
Instructions:
1. To make the dressing – combine all the ingredients in a screw top jar. Shake well to combine. Refrigerate until ready to serve.
2. Soften the noodles, following packet directions. Drain then rinse in cold water until noodles feel cold. Drain well and place onto a large plate.
3. Grill the chicken breast until cook through. Refrigerate until cold. Once cold, cut or rip into very thin strips.
4. Half-fill a shallow dish with warm water. Dip 1 wrapper into water quickly then remove immediately (it will still feel firm). Place onto bench. Stand for 30-45 seconds, or until soft enough to roll without splitting.
5. Portion out chicken into 12 piles. Place 1 portion of chicken at 1 edge of rice paper. Top with a little noodles, carrot, spinach, capsicum, mint and sprouts (don’t overfill or the rolls will split). Roll up tightly, folding edges in.
6. Cover all made rolls with a cloth. Repeat with remaining ingredients. Serve with dipping sauce.
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