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Honey & soy chicken rice paper rolls
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious chicken and noodle parcel appetizers with fresh herbs.
Ingredients:
  • 120g dried rice vermicelli noodles
  • 42.00 gm fresh lime juice
  • 48.80 gm fish sauce
  • 4.60 gm olive oil
  • 450g Grill RSPCA approved chicken skewers honey soy
  • 1 large Lebanese cucumber, cut into matchsticks
  • 1 large carrot, cut into matchsticks
  • 125.00 ml fresh coriander sprigs
  • 8 large fresh mint leaves
  • 8 large rice paper sheets
Instructions:
  • Prepare the noodles according to the package instructions. Mix the lime juice and fish sauce in a small bowl.
  • Preheat a large non-stick frying pan or barbecue plate over medium heat, then brush with oil. Cook the skewers for 10 minutes, turning occasionally until fully cooked. Slide the meat off the skewers onto a serving plate.
  • As the noodles, cucumber, carrot, coriander, and mint elegantly adorn a serving platter, set the rice paper sheets beside a large bowl of warm water on a plate.
  • Submerge the rice paper sheets in water for 10-20 seconds until pliable. Arrange mint, noodles, cucumber, carrot, coriander, and chicken in the center. Fold the sides and roll tightly. Enjoy with dipping sauce.

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