Rice Paper Rolls

10
Servings
45m
Prep Time
5m
Cook Time
50m
Ready In


"From one of our national supermarkets monthly magazine Dec.'16."

Original recipe yields 10 servings
OK
  • FOR DIPPING SAUCE

Nutritional

  • Serving Size: 1 (133.7 g)
  • Calories 125.5
  • Total Fat - 3.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 145 mg
  • Sodium - 87.5 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.6 g
  • Protein - 12.4 g
  • Calcium - 36.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0 mg

Step 1

Prepare noodles as per packet instructions and then rinse under cold water.

Step 2

Meanwhile, remove meat from the chicken, discarding skin an bones and shred meat and set aside.

Step 3

Working with 1 sheet of rice paper at a times, dip into warm water for about 10 seconds, turning until it begins to soften and drain excess water and lay rice paper on a clean work surface.

Step 4

Place 2 mint leaves (shiny side down)4cm in from wrapper edge closest to you and top with some cabbage, carrot, cucumber, 2 tablespoons noodles and 2 tablespoon shredded chicken.

Step 5

Fold base and sides of wrapper over filling, place 2-3 mint leaves (shiny side down and a few chives and roll up firmly to enclose.

Step 6

Transfer to a plate and cover with a damp cloth and then repeat to make the other 9.

Step 7

For dipping sauce, combine all ingredients with a 1/4 cup water and mix well.

Step 8

Cut rolls in half and serve with sauce.

Tips & Variations


No special items needed.

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