Ingredients
10 rice paper
gluten-free
1 cup cooked chicken
about 200g, shredded
1 carrot
peeled and grated
1 cucumber
halved, seeds removed, cut into 5cm strips
1 cup shredded lettuce
2 tbsp fresh mint leaves
chopped
2 tbsp fresh coriander leaves
chopped
1 cup Hoisin sauce
Allergy Advice
Contains Sesame
Contains Soy
Equipment
- 1 large bowl
- 1 dinner plate
- 1 large plate
Instructions
- Fill a large bowl with warm water.
- Dip a sheet of rice paper into the water for about 10 seconds, just until it starts to soften (if you leave it in too long it becomes very tricky to handle), then transfer the sheet to a dinner plate.
- Place a few pieces of chicken, carrot, cucumber, lettuce and herbs in a pile on one end of the rice paper.
- Fold the top of the rice paper over the ingredients, then fold in each side and roll up. Repeat with remaining ingredients.
- Serve on a large plate with Hoisin dipping sauce.
Notes
Tip
A great kid-friendly recipe, if you have small non-knife-wielding kids, prepare all the ingredients for them and let them roll up, roll up!
Tip
We two adults managed to polish off all 10 between us, so maybe double the recipe if you have a hungry horde to feed.
Tip
Hoisin sauce is quite a strong flavour.
Variation
You could bulk these up with some thin rice noodles (stick) and vary the filling with prawns, cooked beef or bean sprouts.
Variation
Substitute Hoisin sauce with a bought Rice Paper roll dipping sauce or sweet chilli sauce if you prefer.
