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Vietnamese rice paper rolls
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Fresh Vietnamese rice paper rolls - customizable, healthy, and globally loved. Filled with noodles, veggies, and herbs, pair with protein or tofu and dip in sweet chili or Nuoc cham sauce.
Ingredients:
  • 250.00 ml shredded barbecued chicken
  • 1/8 Chinese cabbage (wombok), finely shredded (see note)
  • 125.00 ml beansprouts, trimmed
  • 1 small red capsicum, thinly sliced
  • 82.50 ml fresh mint leaves
  • 82.50 ml fresh coriander leaves, plus extra to serve
  • 1 lime, juiced
  • 12 x 22cm rice paper rounds (see note)
  • Sweet chilli sauce, to serve
Instructions:
  • Mix together the chicken, cabbage, bean sprouts, bell pepper, fresh mint, fresh cilantro, 2 tablespoons of lime juice, and fish sauce in a large bowl.
  • Soak 1 rice paper round in lukewarm water for 15 seconds until softened, then transfer to a clean tea towel or paper towel.
  • Place 1/4 cup of the flavorful chicken mixture in the middle of a rice paper round. Fold the ends in and roll up tightly to seal the filling inside. Repeat with the rest of the rice paper rounds and filling. Serve with sweet chilli sauce and fresh coriander.

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