
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Serving: Serves 04-06
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
Contains: Nuts
Preparation Time 45 minutes + chilling time
Cooking Time 20 minutes
Makes 10 rolls
Cannot be frozen
Ingredients
- 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)
- water
- 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
Method
- 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.
Dipping sauce
- 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.
- Enjoy!
Allergens
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