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
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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
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
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.
