Rice paper rolls

Rice paper rolls

By
From
The Best Ever Birthday
Makes
24

Ingredients

Quantity Ingredient
50g rice vermicelli
2 tablespoons lemon juice
1 tablespoon fish sauce
1 tablespoon soy sauce or tamari
2 teaspoons brown sugar
250g cooked free-range chicken, finely shredded
1 carrot, peeled and grated
1 cup bean sprouts, coarsely chopped
24 medium round or square rice paper wrappers
1 cucumber, cut into short match sticks
24 fresh mint leaves
sweet chilli sauce or soy sauce, for dipping

Method

  1. Cook the rice vermicelli according to packet instructions. Drain and set aside. Put the lemon juice, fish sauce, soy sauce and sugar into a large bowl and mix together until the sugar has dissolved. Roughly chop the vermicelli and add to the lemon mixture along with the chicken, carrot and bean sprouts. Mix until combined.
  2. Put 1 rice paper wrapper into a bowl of hot water for 30 seconds, or until just soft. Lay the wrapper on a clean tea towel and place a heaped tablespoonful of filling mixture towards the bottom of the wrapper. Add a couple of cucumber matchsticks. Roll up halfway and fold in the sides. Place a mint leaf along the fold and roll tightly to secure the filling. Repeat with the remaining wrappers and filling.
  3. Serve with sweet chilli sauce or soy sauce for dipping.
Tags:
party
kids
children
child-friendly
kid-friendly
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