Name: Vietnamese Rice Paper Rolls with Chicken
Prep time: 45 min
Cuisine: Vietnamese
Ingredients: 50g vermicelli noodles 1 cooked chicken breast, sliced 2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 small garlic clove, crushed 1 carrrot, grated 1 bunch of spring onions, sliced 5cm piece cucumber, sliced into batons 8 rice paper wraps; 1/4 red chilli 1 clove garlic, crushed 3 tbsp peanut butter 150ml water 1 tbsp soy sauce 1 tbsp brown sugar 2 tsp rice wine vinegar

Vietnamese Rice Paper Rolls with Chicken

For a healthy lunchbox snack, these Vietnamese Rice Paper Rolls with Chicken are full of crunchy veggies. Serve with some peanut dipping sauce for extra flavour.

For more fun lunchbox ideas, click here!

Dairy-free

Egg-free

Prep Time: 30 minutes

Cook Time: 5 minutes

Makes: 8 Wraps

Great for: Family Recipes , Kids 2-4 Years , Kids 4+ Years , Family

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Ingredients

Filling

50g vermicelli noodles
1 cooked chicken breast, sliced
2 tbsp sweet chilli sauce
1 tsp rice wine vinegar
1 small garlic clove, crushed
1 carrrot, grated
1 bunch of spring onions, sliced
5cm piece cucumber, sliced into batons
8 rice paper wraps

Sauce

1/4 red chilli
1 clove garlic, crushed
3 tbsp peanut butter
150ml water
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp rice wine vinegar

Method

Put the noodles into a bowl. Cover with boiling water and stand for 5 minutes. Drain and roughly chop.
Mix the sweet chilli sauce, vinegar and garlic together in a bowl. Add the chicken and season.
Soak the wraps for 30 seconds in a bowl of hot water.
Put one rice paper wrap on a dry plate. Top with some of the noodles, sliced chicken and vegetables. Roll up to make a cigar shape. Repeat with the remaining ingredients. Slice each on in half.
To make the peanut sauce. Heat 1 teaspoon of oil in a saucepan. Add the chilli and garlic and fry for 30 seconds. Add the remaining ingredients and whisk over the heat until smooth. Leave to cool. Serve as a dipping sauce with the wraps.