Vietnamese Rice Paper Rolls with Chicken
For a healthy lunchbox snack, these rice paper rolls are full of crunchy veggies. Serve with some peanut dipping sauce for extra flavour.
Dairy Free
Egg Free
Login or Join the AK Club to view this recipe.
Ingredients
50 g vermicelli
1 cooked chicken breast, sliced
2 tbsp sweet chilli sauce
1 tsp rice wine vinegar
1 small garlic clove
1 carrrot, grated
1 bunch spring onions, sliced
5 cm piece cucumber, sliced into batons
8 rice paper wraps
1 cooked chicken breast, sliced
2 tbsp sweet chilli sauce
1 tsp rice wine vinegar
1 small garlic clove
1 carrrot, grated
1 bunch spring onions, sliced
5 cm piece cucumber, sliced into batons
8 rice paper wraps
Sauce
1/4 red chilli
1 clove garlic, crushed
3 tbsp peanut butter
150 ml water
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp rice wine vinegar
1 clove garlic, crushed
3 tbsp peanut butter
150 ml 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 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 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 tsp 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.
