Rice Paper Rolls

Rice Paper Rolls

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Try these rice paper rolls for a fresh summer snack or light dinner.

Ingredients:

• 100g dried rice vermicelli noodles
• Rice Paper Wrappers

For the sauce:

• Satay sauce

For the rice paper rolls:

• 500g chicken strips
• 2 tablespoons boiling water
• 12 rice paper wrappers
• Chopped cucumber
• Chopped red capsicum
• 2 avocados, sliced
• Bunch of mint

Method:

1. Prepare vermicelli to packet instructions. Allow to cool once cooked.
2. Cook chicken strips, cut and prepare fillings.
3. Fill a large shallow dish with lukewarm water. Submerge one rice paper wrapper into the water and leave for about 20-30 seconds, until it has softened. Transfer rice paper wrapper to a clean bench.
4. To assemble the rice paper rolls, place a few slices of chicken strips in a line on the edge of the rice paper wrapper closest to you.
5. Place a small portion of your fillings onto your wrapper, followed with your vermicelli noodles.
6. To roll, gently hold on to the edge of the rice paper roll closest to you and fold over the top of the vermicelli – then start rolling the mixture away from you, keeping the contents firmly held together with your fingers. When you get to the centre of the rice paper wrapper, fold in the two sides and keep rolling to the end.(You need patience, you’ll get the hang of it) try YouTube for some inspiration.

   

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