Chicken Rice Paper Rolls

Chicken Rice Paper Rolls

Method
Serves 2
Cooking time: Approx 35 minutes
Poached Chicken

Boil 1L of water in a kettle.

While the water is boiling, place the chicken breast into a medium pot and fill with cold water, ensuring the water is covering the chicken.

Bring to the boil and simmer for 15 minutes.

Vermicelli Noodles

While the chicken is cooking, pour the boiled water into a large heatproof bowl and add the noodles.

Use a fork to separate the noodles, then let them sit for 3 minutes while you boil another litre of water. Pour the water into a separate large bowl and set aside to cool slightly.

After the noodles have been sitting in the boiling water for 3 minutes, drain them in a colander and rinse with cold water.

Omelette (optional)

If adding eggs, crack eggs into a small bowl and whisk. Heat a small frypan over medium heat. Add oil, tip in the egg and spread it around the pan. Cook for 1 minute or until set, then transfer to a plate and allow to cool.

Filling

Set aside each ingredient on a large plate as you prepare it.

Peel carrot and cut into julienne style or into ribbons.

Cut the cucumber in half lengthways, then in half again

Trim the ends of the snowpeas and cut in half lengthways.

Pluck the leaves off the mint.

Thinly slice the cabbage, using a mandolin if available.

Cut the omelette into 5-10cm long, 1cm thick strips.

Dipping Sauce

Place fish sauce, tamari and coconut nectar (or agave or rice malt syrup) into a small bowl.

Squeeze in the juice of half the lemon and add 40ml water. Stir well.

Taste the sauce. If you would like add more lemon juice or water.

To Serve

Remove the chicken from the poaching liquid and shred or cut into slices.

Dip one sheet of rice paper in the bowl of hot water (it should be hot, but not hot enough to scald you) and submerge for 4-5 seconds. Place the sheet on a plate.

Place a mint leaf in the centre of rice paper and top with vermicelli noodles.

Top with chicken, a cucumber baton, carrot, cabbage, omelette (if using) and snow peas.

Sprinkle with a pinch of crushed roasted peanuts.

Fold in the left side of the rice paper, and then the right and let the edges touch each other, with a 1mm overlap then roll away from yourself firmly and neatly.

Repeat with remaining rice paper sheet and filling.

Serve immediately with dipping sauce


Recipe courtesy of Tucker Street.

Love this recipe and want to learn more? Get $20 off your first Tucker Street dinner box by entering SMUDGETUCKER at checkout. Code expires 30/4/2017

This recipe features in Tucker Street’s CLEAN dinner box and is free from gluten, dairy and refined sugars.


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