Vietnamese Chicken Rice Paper Rolls
Such a great lunchbox addition, especially for those who like something different from a sandwich. To make the morning a breeze, you could cook the chicken in the evening and store it in the fridge to make the rolls fresh in the morning. These make a great healthy lunch – don't skimp on the sauce, as it takes these to the next level.
Recipe Tester Feedback: “They looked very professional and tasted amazing. I love that the herbs were blended in with the chicken, as it added extra flavour." - Kylie
No: Gluten / Dairy / Egg
Preparation Time 45 minutes + chilling time
Cooking Time 20 minutes
Makes 10 rolls
Cannot be frozen
- water - 1L, tap, hot
- chicken breast - 2, chopped into chunks
- spring onion - 1, sliced
- fresh mint - 20 small leaves
- fresh coriander - 1/4 small bunch, chopped
- lime - 1, juice only
- fish sauce - 2 tsp (*ensure GF if required)
- palm sugar - 1 tsp, or brown sugar, optional
- rice paper - 10 roll sheets (22cm diameter)
- cabbage - 200g, wombok, lettuce, finely shredded
- carrot - 80g, thinly julienned
- Dipping sauce:
- water - 90g
- hoisin sauce - 30g (*ensure GF if required)
- tamarind purée - 10g
- peanut butter - 60g, crunchy
- Add hot water (1L) to the bowl. Place chicken chunks (from 2 breasts) into the steaming attachment lower dish. Set the steaming attachment into place. Program 20 minutes / Steaming Temperature / Speed 2. While the chicken is steaming, begin to prepare your other ingredients.
- Once the chicken is finished, empty the water out of the bowl.
- Add the cooked chicken, sliced spring onion (1), mint leaves (20), chopped coriander (1/4 bunch), lime juice (from 1 lime), fish sauce (2 tsp) and sugar (1 tsp, if using) to the bowl. Shred Reverse+Speed 4 / 4-6 seconds, until shredded to your desired consistency. Pour out into a bowl.
- Boil a kettle of water, then pour the water into a large shallow bowl.
- For each rice paper sheet (10 total, but make one roll at a time), hold the rice paper sheet at the edge and dip the entire sheet into the water to soften – be careful not to dip your fingers into the hot water at the same time! This will only take a few seconds. Place onto a bench or silicone mat. They can be hard to work with at first, but you will get the hang of it!
- Towards one edge of the softened rice paper, add a row of shredded chicken, approximately 10cm long. Top the chicken with a little shredded cabbage (200g total) and julienned carrot (80g total).
- Fold the nearest edge over the contents, then fold both sides of the rice paper roll into the centre. After this, roll the entire parcel into a spring roll shape. You want to apply enough pressure that it holds its shape, but not so much pressure that it breaks.
- Repeat for all sheets and mixture.
- Allow to chill in the fridge until cold. You must cover the rolls, otherwise they will dry out. Keep them separated to avoid tearing them if they stick together.
- Add the water (90g), hoisin sauce (30g), tamarind puree (10g) and peanut butter (60g) to the bowl. Combine Reverse+Speed 5 / 10 seconds.
- Chill in the fridge until you are ready to serve.