Vietnamese Chicken Rice Paper Rolls

Vietnamese Chicken Rice Paper Rolls

Serves 4  Go Shopping

8  Rice Paper Wrappers 2 Organic Lettuce Leaves
60g Rice vermicelli noodles ¼ Cup of Water
2 x Organic Chicken Breast 1 Clove of Garlic, finely chopped
1 ½ tablespoons of Thai Basil 2 tps Ozganics Sweet Chilli Sauce
3 tablespoons of Fresh Mint Leaves  1 tps chopped Roasted Peanuts
3 tablespoons of Fresh Coriander Leaves 1 x Shredded Organic Carrot

To Prepare Rice Paper Rolls

  • Bring medium saucepan of water to the boil.  Boil rice noodles for 3 to 5 minutes
  • Fill a large shallow bowl with warm water.  Dip one wrapper into the water for 1 second to soften.  Lay wrapper on a wet towel and place shredded Chicken, a handful of noodles, basil, mint, coriander, lettuce and carrot in a row across the centre, leaving about 5cm of the wrapper uncovered on each side
  • Fold in uncovered sides of wrapper, then tightly roll to close the filling.  Repeat with the remaining rolls
  • In a small bowl, mix the sweet chilli sauce with the peanuts and garlic

To Serve Vietnamese Chicken Rice Paper Rolls

  • Serve the rice paper rolls on a dish with the dipping sauce on the side

Sweet Chilli SauceChicken - Whole in Pieces

Sweet Chilli Sauce              Free-Range Chicken Pieces

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