Rice paper rolls are little packages of love – vibrant colours, crunchy vegetables and protein. They’re a easy to prepare and make a great activity with friends around. I like to make some for lunch and save some for snacks, stored in the fridge. The best thing about these rolls is you can use just bout any filling. Crunchy, coloured capsicum, bean sprouts, coriander, duck or cabbage.
These ones have the perfect mix of coloured vegetables, lean chicken and good fats in avocado.
Chicken rice paper rolls
- 1 packet rice paper wrappers
- 1 chicken breast, cooked and shredded
- 1 avocado, sliced
- 1 cos lettuce, shredded
- 1 carrot, peeled ribbons
- 1 red capsicum, julienned
- 1 vietnamese mint, leaves
- 1 spring onions, finely chopped
- 1/4 cup fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp rice wine vinegar
- 1 tbsp finely chopped palm sugar
- 1 tbsp water
- 1 clove garlic clove, crushed
- fresh ginger, grated
- 1 red chilli, seeded and finely chopped
Prepare all the ingredients and place on large plate.
Make dipping sauce by combining ingredients in a small bowl and stirring until the sugar dissolves.
Fill a large bowl with warm water and gently dip one wrapper in the water for 20 seconds, or until it is just soft.
Drain off excess water and place on a clean, dry tea towel.
Line desired fillings on the wrapper in a neat line leaving an inch at the bottom and top of the wrapper.
Fold up the bottom of the wrapper. Fold in the sides and roll up to enclose filling.
Serve rice-paper rolls with the dipping sauce