Chicken Rice Paper Rolls
Homemade fresh summer rolls or Vietnamese style rice paper rolls packed with healthy veggies and your favorite protein. Gluten free and totally customizable.
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Servings rolls
Ingredients
Chicken rice paper rolls:
- 2 cups shredded cooked chicken see notes
- 200 g lettuce leaves shredded
- 1 large carrot cut into thin strips
- 1 small cucumber finely sliced
- 50 g rice noodles prepared as per packet directons
- ½ cup fresh mint or coriander leaves
- 12 20 cm round rice paper sheets
Dipping sauce:
- ¼ cup sweet chili sauce
- Juice of 1 lime
Instructions
Chicken rice paper rolls:
- Fill a large bowl with warm water. Dip rice paper sheets (one at a time) in water and leave it to soften for about 30 seconds. Remove, and place it on a flat work surface. Place chicken, cooked noodles and vegetables at the bottom of the wrapper closest to you in the middle.
- Fold the sides of the wrapper over the filling, and roll from the bottom to enclose the mixture. Continue with the rest of the wrappers and fillings. Set aside.
Dipping sauce:
- Combine together sweet chili sauce and lime juice in a small bowl.
- Serve rice paper rolls with the dipping sauce.
Notes
Marinate 500g boneless chicken with 1 tablespoon soy sauce and 2 teaspoon paprika. season with salt. Cook chicken until tender.
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 22mg | Fiber: 1g | Sugar: 3g