April 06, 2017
Snacks, Poultry, Chicken,
Vegetables, Cabbage, Carrot, Appetizers, Budget-Friendly, Cooking For A Crowd, Baby Shower, Entertaining, Game/Sports Day, Ladies Luncheon, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Cooked Chicken or Beef, Cooked Chicken more
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"From one of our national supermarkets monthly magazine Dec.'16."
Prepare noodles as per packet instructions and then rinse under cold water.
Meanwhile, remove meat from the chicken, discarding skin an bones and shred meat and set aside.
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.
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.
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.
Transfer to a plate and cover with a damp cloth and then repeat to make the other 9.
For dipping sauce, combine all ingredients with a 1/4 cup water and mix well.
Cut rolls in half and serve with sauce.
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