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Coconut-poached chicken rice paper rolls
Coconut-poached chicken rice paper rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Coconut poached chicken rolls: Ideal for a light and healthy meal.
Ingredients:
  • 400ml can coconut milk
  • 2 chicken breast fillets
  • 100g dried rice vermicelli noodles
  • 1 small red capsicum, thinly sliced
  • 100g snow peas, trimmed, thinly sliced
  • 1 small carrot, coarsely grated
  • 375.00 ml bean sprouts, trimmed
  • 12 large dried rice paper rounds
  • 12 large fresh mint leaves
  • 12 fresh coriander sprigs
  • 137.50 gm sweet chilli sauce
  • 42.00 gm lime juice
Instructions:
  • In a medium saucepan over medium heat, gently simmer coconut milk, 1 1/2 cups cold water, and chicken until chicken is cooked through, about 20 minutes. Remove cooked chicken from the pan and let it cool.
  • While the noodles are cooking as per packet instructions, drain them and rinse under cold water. Transfer to a large bowl and roughly cut them with kitchen scissors. Add capsicum, snow peas, carrot, and sprouts. Season with salt and pepper, then toss everything together. Finally, thinly slice the chicken.
  • Fill a shallow dish with warm water. Soak 1 rice paper round until soft, about 20 to 30 seconds. Place on a chopping board to prepare for rolling.
  • Arrange a portion of chicken, 1 mint leaf, and 1 coriander sprig in the middle of a rice paper round. Add roughly 2 tablespoons of the noodle mixture on top. Fold the edges and roll up to seal the filling. Keep the rice paper roll covered with a damp tea towel to maintain moisture. Repeat with the rest of the ingredients to create a total of 12 rolls.
  • Mix together the sweet chili sauce and lime juice to create a zesty dipping sauce for the rice paper rolls. Serve rolls with the delicious sweet chili sauce on the side.

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