Ingredients
2 tbsp oil
1 carrot
cut into thin strips
1 cup cooked chicken
sliced
1 tbsp MAGGI Fish Sauce
1 sugar
2 cups rice or vermicelli noodles
soaked and drained
2 tbsp MAGGI Sweet Chilli Sauce
½ cup coriander
chopped
½ cup mint
chopped
1 lime
grated
375g rice paper wrappers
125g snow peas
cut into strips lengthways
1 cup red cabbage
finely shredded
1 cup bean sprouts
2 tbsp MAGGI Fish Sauce
for sauce
4 tbsp MAGGI Sweet Chilli Sauce
for sauce
2 tbsp water
for sauce
2 tbsp lime juice
for sauce
Equipment
- 1 pan
- 1 bowl
Instructions
- Heat oil in a pan, add carrot, chicken, 1 tablespoon of MAGGI Fish Sauce and sugar. Stir for 3 minutes, then set aside to cool.
- In a bowl, combine the cooled chicken mixture with the vermicelli, 2 teaspoons of MAGGI Sweet Chilli Sauce, coriander, mint, and lime rind.
- Soak a rice paper wrapper in hot water until soft. Let it stand for 2 minutes, then drain.
- Spoon some of the filling onto the softened rice paper and roll it into a parcel. Repeat with the remaining filling and wrappers.
- To prepare the salad, cover the snow peas with boiling water, let them stand for 2 minutes, then drain.
- Combine the blanched snow peas with the red cabbage and bean sprouts for serving.
- To make the sauce, combine the remaining 2 tbsp fish sauce, 4 tbsp sweet chilli sauce, water, and lime juice. Drizzle 2 tbsp of this sauce over the salad.
- Place the remaining sauce in a small dish and serve with the parcels as a dipping sauce.
