Chinese Chicken Rice Paper Wraps
April 11, 2014
"I love rice paper wraps and I am always trying new ways to put them together. This one turned out so good. I served this up with red pepper jelly to dip in."
- Serving Size: 1 (336.8 g)
- Calories 485.9
- Total Fat - 11.9 g
- Saturated Fat - 2.5 g
- Cholesterol - 91.2 mg
- Sodium - 1514.7 mg
- Total Carbohydrate - 75.8 g
- Dietary Fiber - 2.3 g
- Sugars - 8.5 g
- Protein - 19.4 g
- Calcium - 86.6 mg
- Iron - 3.5 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.4 mg
Sprinkle the chicken with salt and pepper and cook in a non-stick skillet until cooked through and no longer pink.
Mix together the marmalade, ginger, soy sauce, sesame oil and garlic powder in a large bowl. Add the chicken and toss to coat.
Prepare the vermicelli as per package directions.
Mix together the cabbage, onion and carrot in a large bowl.
Soak the rice paper, one piece at a time, in a bowl of lukewarm water until softened.
Carefully place the softened rice paper on a clean dry tea towel and top with a bit of each of the vermicelli, cabbage mixture, chicken mixture and sprinkle with 1/4 teaspoon of the sesame seeds.
Fold the sides of the rice paper over the toppings and then roll from bottom to top.
Repeat this procedure until all ingredients are used up.
Serve with your favourite Asian sauce.
Tips & Variations
No special items needed.