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Vietnamese chicken rolls
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Satisfy your craving for spring rolls with a homemade twist!
Ingredients:
  • 250g packet 22cm rice paper rounds (see note)
  • 1/2 small iceberg lettuce, shredded
  • 1 carrot, peeled, cut into long thin sticks
  • 1 avocado, halved, thinly sliced
  • 1/2 large roast chicken, skin removed, meat finely chopped
  • 2 limes, juiced
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
Instructions:
  • Soak 3 rice paper rounds individually in lukewarm water for 30 seconds until soft. Layer them on a workbench - place one round, top with a second round overlapping by 6cm, top with a third round overlapping by 6cm. Repeat the soaking process with 3 more rice paper rounds and layer them over the first 3 rounds to create a double layer.
  • Lay a quarter of the lettuce on one side of the rice paper. Layer with a quarter of the carrot, avocado, and 1/4 cup chicken. Roll up the rice paper tightly, tucking in the ends to form a neat packet. Transfer to a serving platter and cover with a moist towel. Repeat with the rest of the ingredients.
  • In a screw-top jar, mix 1/4 cup lime juice, sugar, and fish sauce. Shake well to combine. Slice rice paper rolls into thirds and arrange cut side up on a platter. Serve with the dipping sauce.

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