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Chicken and vegetable rice paper rolls
Chicken and vegetable rice paper rolls
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Create delicious chicken rice paper rolls for a delightful family snack.
Ingredients:
  • 300g chicken breast
  • 86.63 gm salt-reduced soy sauce
  • 1 corn cob, husks and silk removed
  • 16 large rice paper rounds
  • 16 fresh mint leaves
  • 4 large butter lettuce leaves, quartered
  • 2 small (or 1 large) beetroot, peeled, cut into matchsticks
  • 1 large red capsicum, thinly sliced
  • 1 large carrot, cut into matchsticks
  • 2cm piece fresh ginger, finely grated
  • Mint sprigs, extra, to serve
Instructions:
  • Bring a saucepan of water to a boil, then reduce heat to low. Add chicken and simmer covered for 15 minutes, or until cooked through. Transfer to a cutting board and let it cool for 15 minutes. Shred the chicken, place in a bowl, and drizzle with 3 teaspoons of soy sauce. Mix well and season with pepper to taste.
  • Heat a chargrill pan or barbecue grill over medium-high heat. Grill corn for 8 to 10 minutes until tender and charred. Let it cool slightly on a board, then cut the kernels off the cobs and transfer to a bowl. Enjoy!
  • Lay a damp clean tea towel on a baking tray and prepare a shallow dish with warm water. Dip a rice paper round into the water, then place it on the tea towel. Layer a mint leaf and a piece of lettuce along one edge of the rice paper. Add a portion of chicken, beetroot, capsicum, carrot, and corn on top. Roll up the rice paper, folding in the edges to seal the filling. Transfer the roll to the tray and cover it with another damp towel. Repeat the process with the remaining ingredients.
  • In a bowl, mix together the leftover soy sauce, vinegar, ginger, and 1 tablespoon of cold water. Serve the sauce with extra mint on the side.

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