Chicken Rice Paper Rolls | Asian Wrappers

It took a lot of practice but I finally for the hang of rolling these chicken rice paper rolls. I like mine thick, but you can reduce the filling and have slimmer rolls if you prefer.

Chicken Rice Paper Rolls And Nuoc Cham
Chicken Rice Paper Rolls And Nuoc Cham
Head straight on to the Recipe For ♥ Chicken Rice Paper Rolls ♥

I am very diligent about replying to emails that need a response. As soon as the email lands in my inbox I deal with it. This means that my customers, suppliers and friends can rely on me. However, I am not that good when it comes to emails that don’t need my immediate attention. I keep everything in my inbox until it has been dealt with and have one email going back over 3 years. This is a discount code from Kitchen Aid which I fully intend using. But only when I can afford to shop for a new accessory. At the end of August I decided to go through the entire list. I deleted a discount voucher that had expired at the end of April. Clearly I didn’t need anything from the company I had got it from. I also moved a few emails into folders as they are not important.

Today’s inspirational recipe from Lavender and Lime ♥ Chicken Rice Paper Rolls ♥ #LavenderAndLime Click To Tweet

And at the same time I made a few phone calls that needed to be made before the end of the month. But that did not need immediate action when I received them. It was a great sense of achievement to clear my inbox. And feel like I have a clean slate going into the September. I am now down to 15 emails that need some sort of action from me. Two of them are for our trip in December so there is really not much I can do about them now. And one is for a weekend away we are taking in a few months time. The rest all seem arbitrary but are there to serve more as reminders than anything else. Do you leave emails in your inbox to deal with at a later stage?

Chicken Rice Paper Rolls And Nuoc Cham

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Chicken Rice Paper Rolls

Once you get the hang of rolling these, you will make them often
Recipe Category: Asian
Servings: 12 rice paper rolls

Ingredients

  • 60 g vermicelli noodles
  • 1 small red cabbage
  • boiling water to cover
  • 180 g cooked chicken breast, roughly chopped
  • 1 carrot, peeled and grated
  • 10 g baked sundried onions, finely chopped
  • 15 mls sweet chilli sauce
  • 12 round rice paper wrappers

Method

  • Place the noodles and 12 of the outer leaves of the cabbage into a large bowl
  • Cover with boiling water and leave to stand for 5 minutes
  • Drain and set aside the cabbage leaves, patting them dry before using
  • Finely shred the rest of the cabbage and place into a bowl, together with the chicken, carrot and baked onion
  • Add the chilli sauce and stir to combine
  • Place 1cm of water into a large bowl and make the rolls one at a time
  • Start off by soaking the rice paper wrapper for 20 seconds
  • Place onto a damp towel and position one cabbage leaf at the bottom of the wrapper *
  • Place 2 tablespoons of the chicken mixture just above the edge of the wrapper
  • Roll the wrapper up, as tightly as possible, over the chicken
  • Now add some of the noodles
  • Roll the wrapper over the noodles then bring in the side
  • Continue to roll as tightly as possible to enclose the filling
  • Once you have rolled the wrapper, place onto a cutting board and cover with a damp cloth until you have done all of the wrappers
  • Cut them in half, along a diagonal and serve straight away with a dipping sauce of your choice

Notes

* if you are not confident with rolling up the wrappers then place the filling into the cabbage leaf, roll it up first, then place it at the bottom of the wrapper
Inspiration published on Lavender and Lime September 8:

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6 thoughts on “Chicken Rice Paper Rolls | Asian Wrappers

  1. Hi Tandy, I have email archives going back to 2001 so yes, I hoard emails. I often go back to old transactions and look for something I did in the past that is similar to something new I am doing. Luckily, I have a very good memory and can always find what I’m looking for. A nice recipe.

  2. I often leave emails for later, but then I forget about them since they get buried in with the 100 plus new emails I get every day…

I would ♥ to hear from you (comments will be visible when I reply)

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