Name: Chicken and vegetable rice paper rolls
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 12 large rice paper rounds; 1 green oak lettuce, leaves separated, washed, dried; 1/2 large barbecued chicken, skin and bones removed, meat shredded (see note); 1 red capsicum, thinly sliced; 1 Lebanese cucumber, halved, thinly sliced; 125.00 ml beansprouts, trimmed; sweet chilli sauce, to serve

Chicken and vegetable rice paper rolls

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Whip up kid-friendly rice-paper rolls for a fun lunch-box twist!

Ingredients:

12 large rice paper rounds
1 green oak lettuce, leaves separated, washed, dried
1/2 large barbecued chicken, skin and bones removed, meat shredded (see note)
1 red capsicum, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
125.00 ml beansprouts, trimmed
sweet chilli sauce, to serve

Instructions:

Fill a shallow dish with warm water. Submerge 1 rice paper round in the water. Transfer to a work surface and let it sit for 20-30 seconds until pliable for rolling.
Lay lettuce on the outer edge of the rice paper. Add chicken, capsicum, cucumber, and beansprouts. Roll up, folding the edges to seal the filling. Keep the rolls moist by covering them with a damp tea towel. Repeat with the rest of the rice paper rounds and fillings to create 12 rolls. Cut each in half and serve with sweet chili sauce.

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