Vietnamese rice paper rolls


Try these refreshing tasty rolls

Shopping list:

  • 1 cup shredded barbecued chicken
  • 1/8 Finely sliced Wombok (Chinese cabbage )
  • 1/2 cup beansprouts, trimmed
  • 1 small red capsicum, thinly sliced
  • 1/3 cup fresh Vietnamese mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • 12 x 22cm rice paper rounds
  • sweet chilli sauce, to serve

  • Step 1

    Combine shredded chicken, cabbage, red capsicum, bean sprouts, Vietnamese mint, 1/3 cup coriander, 2 tablespoons of lime juice and fish sauce in large bowl. Let marinate for 6 hours if possible.

  • Step 2

    Place 1 rice paper round in bowl of cold water for 15 seconds or until soft, dry on tea towel or cloth.

  • Step 3

    Arrange mixture along centre of rice paper round. Fold ends in and roll up firmly to enclose filling.

  • Step 4

    Store for up to 2 days, serve with sweet chilli sauce.


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