Rice Paper Rolls
Try these rice paper rolls for a fresh summer snack or light dinner.
- 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
Prepare vermicelli to packet instructions. Allow to cool once cooked.
Cook chicken strips, cut and prepare fillings.
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.
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.
Place a small portion of your fillings onto your wrapper, followed with your vermicelli noodles.
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.
Paprika Chicken Wings with Buffalo Dipping Sauce Facebook Instagram Paprika Chicken Wings with Buffalo Dipping Sauce! Yummy and mouth watering! An easy meal which is full of flavour, you won’t be disappointed. Recipe thanks to @ark_designs Ingredients: Wings 1kg Chicken