Easy rice paper rolls

    Easy rice paper rolls

    Serves:

    Ingredients

    • 100g vermicelli rice noodles
    • 50g shredded sugarloaf cabbage, shredded
    • handful of snow pea sprouts
    • 1/2 red capsicum, thinly sliced
    • 1 poached chicken breast, thinly sliced
    • 100g firm tofu, roughly chopped
    • handful of coriander leaves
    • 12 x 22cm rice paper wrappers

    Dipping sauce

    • 2 tbsp hoisin sauce
    • 1 tsp sesame oil
    • 2 tbsp light soy sauce

    Method

    Boil the kettle, place the noodles in a bowl and cover with boiling water. Leave for a few minutes and drain. Once cool, snip the noodles into little strips.

    Prepare remaining ingredients and place each one on a separate plate.

    Whisk all dipping sauce ingredients together in a small bowl.

    Arrange all plates on the dinner table or kitchen bench with dipping sauce .

    Using a bowl of very hot water, soak each rice paper sheet and drain by laying on a clean tea towel. These will dry out very quickly so I recommend that you soak each sheet as you need it.

    Find more related recipes

    Serving Suggestions

    Note

    • If you are making these for guests, you will need to cover them with a damp tea towel to prevent the rolls drying out.
    • You could also serve these with sweet chilli sauce alongside the dipping sauce so your guests have a choice.
    • If you prefer a crunchier ‰spring roll‰s, you can spray the fresh rolls with a little canola oil and pop them in a hot oven for about 10 minutes or until golden on all sides.
    • This recipe was created by Sophie Hansen for Kidspot, New Zealand‰s best recipe finder

    Leave A Comment