Vietnamese rice paper rolls

Preparation Time

5 minutes

Ingredients (serves 4)

1 cup shredded barbecued chicken
1/8 Chinese cabbage (wombok), finely shredded (see note)
1/2 cup beansprouts, trimmed
1 small red capsicum, thinly sliced
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 lime, juiced
1 tablespoon fish sauce
12 x 22cm rice paper rounds (see note)
sweet chilli sauce, to serve

Method

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.
Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.

Notes & tips

You will need 1/2 cup shredded cabbage.
Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.
Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.

Nutrition information (per serve)

Energy (kJ) 1825
Protein (g) 32.0
Total Fat (g) 18.0
Saturated Fat (g) 3.0
Carbohydrate (g) 37.0
Dietry Fibre (g) 4.0
Sodium (mg) -
Cholestrol (mg) -

Article provided by The Retiree Magazine