Chicken Rice Paper Rolls
Once you get the hang of rolling these, you will make them often
Makes enough for: 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