Chicken and vegetable rice paper rolls

Chicken-and-vegetable-rice-paper-rolls

Prepare Time: 0:45 | Cook Time: 0:15 | Difficulty: EASY

Wrap up these tasty chicken rice paper rolls for a fresh and lovely snack that the whole family will love.

Ingredients

Ingredients

Nutrition

Energy

1420kJ

Fat saturated

0.50g

Fat Total

2.20g

Carbohydrate sugars

g

Carbohydrate Total

52.20g

Dietary Fibre

5.50g

Protein

24.00g

Cholesterol

44.00mg

Sodium

1542.00mg

All nutrition values are per serve.

Method

  1. Bring a saucepan of water to the boil. Reduce heat to very low. Add chicken. Cover. Simmer gently for 15 minutes or until chicken is cooked through. Transfer to a chopping board. Stand for 15 minutes to cool. Shred chicken. Place in a bowl. Drizzle with 3 teaspoons soy sauce. Toss to combine. Season with pepper.

  2. Meanwhile, heat a chargill pan or barbecue grill on medium-high heat. Cook corn, turning, for 8 to 10 minutes or until kernels are tender and charred. Transfer to a board. Stand for 2 minutes or until slightly cool. Cut kernels from cobs. Transfer to a bowl.

  3. Place a damp clean tea towel on a baking tray. Fill a shallow dish with warm water. Dip 1 rice paper round into water. Place on a clean tea towel. Place 1 mint leaf and 1 piece of lettuce along 1 edge. Top with a little chicken, beetroot, capsicum, carrot and corn. Roll up, folding in edges, to enclose filling. Place on prepared tray. Cover with another damp clean tea towel. Repeat with remaining rice paper, mint, lettuce, chicken, beetroot, capsicum, carrot and corn.

  4. Combine remaining soy sauce, vinegar, ginger and 1 tablespoon cold water in a bowl. Serve with sauce and extra mint.


Super Food Ideas – September 2015 , Page 45

Recipe by Gemma Luongo
Photography by Andrew Young and Guy Bailey

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