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Chicken and wasabi rice-paper rolls
Chicken and wasabi rice-paper rolls
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spice up the gathering with delicious wasabi chicken rice-paper rolls.
Ingredients:
  • 2 (about 400g) single chicken breast fillets
  • 1 x 125g pkt rice vermicelli noodles
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 20.00 gm hot water
  • 1 1/2 tsp wasabi paste
  • 4 green shallots, ends trimmed, finely chopped
  • 1 fresh red birdseye chilli (or to taste), finely chopped
  • 20 round (16.5cm-diameter) rice-paper sheets
  • 1 x 100g pkt snow pea sprouts
  • 1 medium (about 160g) red capsicum, halved, deseeded, thinly sliced
  • 1 medium (about 100g) carrot, peeled, cut into thin matchsticks
  • Lime wedges, to serve
Instructions:
  • Fill a saucepan halfway with cold water and bring it to a boil. Lower the heat and gently add the chicken. Simmer with the lid on for 10 minutes until cooked through. Remove the chicken to a plate and let it cool for 15 minutes. Shred the chicken into thin strips.
  • Place the vermicelli in a heatproof bowl, cover with boiling water, and let it soften for 5 minutes. Drain, rinse under cold water, and cut into short lengths with kitchen scissors before transferring to a large glass bowl.
  • In a bowl, mix mayonnaise, hot water, and wasabi paste. Add this mixture to the noodles along with green shallot, chili, and chicken. Stir well to combine and season with salt to taste.
  • Soak a rice-paper sheet in warm water for about 30 seconds until soft and flexible (ensure not to over-soak to prevent tearing). Place on paper towel to drain, then transfer to a clean work surface. Fill the center with snow pea sprouts, capsicum, carrot, and chicken mixture. Roll tightly into a cigar shape, fold in one end, and place on a serving plate. Repeat with remaining sheets and filling to make 20 rolls.
  • Garnish with lime wedges and serve right away, if desired.

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