Chicken Rice Paper Rolls – for 4

Rice paper rolls
Prep: 30 min
Cook:
Dietary: , ,
Serves:
4
Cost: $$

Ingredients

  • 250 grams Rice Vermicelli Noodles
  • 2 medium carrots peeled and grated
  • 2 cups bean sprouts
  • 2 spring onions chopped finely
  • 1 large capsicum seeds removed and sliced thinly
  • 2 cups lean cooked chicken diced
  • 1/4 cup reduced salt soy sauce
  • 2 teaspoons lime juice
  • 1/4 cup sweet chilli sauce
  • 24 large round rice paper sheets

Directions

  1. Place noodles in heatproof bowl and cover with boiling water. Soak for 5 minutes then drain
  2. In a bowl, add the noodles, vegetables, chicken, soy sauce, lime juice and sweet chili sauce. Mix until just combined
  3. Soak a rice paper sheet in a dish of warm water for 10 seconds. Move the rice paper sheet to a paper towel to drain, then transfer to a clean plate or work surface
  4. Place about two tablespoons of noodle mixture in a line down the centre of the sheet, leaving room for folding at both ends
  5. Fold in the top and bottom, then roll to enclose filling
  6. Repeat with remaining rice paper sheets and noodle mixture

 

Serves in 1 portion

  • Vegetables2
  • Cereals3 1/2
  • Lean meat or Alternatives1

What was swapped?

Regular soy sauce was swapped for a reduced salt soy sauce

Swap high fat (deep fried) spring rolls for this lower fat option

 

Tips

A fun, healthy meal that kids will love to help prepare

For a vegetarian alternative swap chicken for 2 cups of thinly sliced cooked firm tofu

Rice paper rolls make great appetisers when entertaining

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