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Chicken and vegie rice-paper rolls
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Whip up delicious and nutritious chicken spring rolls for a tasty Asian appetizer.
Ingredients:
  • 300g (2 cups) shredded roast chicken
  • 1 carrot, peeled, coarsely grated
  • 1 red capsicum, halved, deseeded, cut into short thin strips
  • 1 Lebanese cucumber, cut into matchsticks
  • 12 round (22cm-diameter) rice-paper sheets
  • 60ml (1/4 cup) sweet chilli sauce
  • 31.50 gm fresh lemon juice
  • 15.00 gm water
Instructions:
  • Combine the chicken, carrot, capsicum, and cucumber in a large bowl, stirring until mixed thoroughly.
  • Submerge a rice-paper sheet in warm water until soft and flexible, approximately 30 seconds (avoid over-soaking to prevent tearing). Pat dry on paper towel and place on a clean work surface.
  • Spread 40g (1/3 cup) of the chicken mixture down the center of the rice-paper sheet, leaving a 5cm space on each side. Roll tightly to seal the filling and create a log shape. Place on a serving plate. Repeat with the rest of the rice paper sheets and chicken mixture to make 12 rolls.
  • Mix together the sweet chilli sauce, fresh lemon juice, and water in a small bowl, then serve right away alongside the rice-paper rolls.

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