Chicken & Vegetable Rice Paper Rolls with Sticky Soy Dipping Sauce
Easy
Prep 15 min Cook 15 min
My Chicken & Vegetable Rice Paper Rolls with Sticky Soy Dipping Sauce are fantastically easy to put together and you can use just about anything in them. All the ingredients you can pick up in your local supermarket and they can be made ahead of time, are gluten free and are a great way for all the family to get involved in dinner. Simply set all the ingredients onto the table with a large bowl of water and ;et everyone help themselves.
Ingredients
- 75g cellophane (Mung bean noodles) available in the supermarket
- 250g chicken tenderloins or chicken breast / cooked shredded chicken
- 80g snow peas thinly sliced
- 80g bean sprouts
- 2 green eshallots, thinly sliced
- 1 bunch of bok choy, thinly sliced
- ½ cup chopped coriander ( optional)
- 8 rice paper wrappers
For the dressing
- 2 tablespoons sweet chili sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 2 tablespoon roasted peanuts ( optional)
Recipe Steps
- Soak the noodles in hot water as directed on the packet and drain. Cook the chicken in the oven or a non-stick pan for 10 – 15 minutes without any oil until cooked through. Allow the chicken to cool, then cut into thin strips.
- Combine all of the ingredients in a large bowl leaving out the chicken. Mix the dressing ingredients together and pour this into the salad.
- Place the rice papers 2 at a time into a bowl of water, allow them to soften just enough so they are pliable – about 2-3 minutes. Drain the rice paper slightly and lay them onto a clean work surface.
- Place a small amount of the dressed salad ( about 2-3 dessert spoons) onto each piece of rice paper keeping the salad in a small neat mound and closest to the edge of the rice paper in front of you. Lay a few pieces of chicken onto the salad, then wrap the rice papar around the saladonce, then fold in the side of the rice papar and then tightly roll up the remainder of the rice paper. As the rolls dry they will become a little sticky and the edges with stick together keeping all the salad and chicken inside.
- The rolls are best served straight away, although you can store them in an airtight container in the fridge for one to two days before the rice paper starts to dry out a little.