Chinese Chicken Rice Paper Wraps

8
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"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."

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Sprinkle the chicken with salt and pepper and cook in a non-stick skillet until cooked through and no longer pink.

Step 2

Mix together the marmalade, ginger, soy sauce, sesame oil and garlic powder in a large bowl. Add the chicken and toss to coat.

Step 3

Prepare the vermicelli as per package directions.

Step 4

Mix together the cabbage, onion and carrot in a large bowl.

Step 5

Soak the rice paper, one piece at a time, in a bowl of lukewarm water until softened.

Step 6

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.

Step 7

Fold the sides of the rice paper over the toppings and then roll from bottom to top.

Step 8

Repeat this procedure until all ingredients are used up.

Step 9

Serve with your favourite Asian sauce.

Tips & Variations


No special items needed.

Related

Janetlee

We love them! I dipped them in Frank's Sweet Chili Sauce and they were great! The only change I made was I subbed the vermicelli with Chinese noodles.

review by:
(18 Apr 2014)