Rice Paper Rolls
Recipe: #25883
April 06, 2017
Categories: Snacks, Chicken, Cabbage, Carrot, Appetizers, Baby Shower Game/Sports Day, Gluten-Free, No Eggs, Non-Dairy, more
"From one of our national supermarkets monthly magazine Dec.'16."
Original is 10 servings
Ingredients
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- FOR DIPPING SAUCE
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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 by Step Method
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
No special items needed.
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