Ingredients
2 cups shredded cooked skinless chicken breast
(320g)
2 tsp sesame oil
2 tsp fish sauce
2 tsp lime juice
or lemon juice
4-5 spring onions
(70g), finely sliced
2 large carrots
(300g), finely grated
1½ cups finely shredded cabbage
(100g), white or purple
1 cup coriander leaves
finely chopped
16 rice paper wrappers
soy sauce or sweet chilli sauce
for serving (optional)
Equipment
- 1 Bowl
- 1 Plate
- 1 Absorbent paper
Instructions
Notes
Tip
The key to making rice paper rolls is to have all the ingredients ready to go by the time you want to assemble them. It’s like a production line.
Tip
Encourage the kids to get into the kitchen and make dinner. Lay out all the ingredients, make one to show them how and let them at it!
Tip
Wonderful for lunch boxes but make sure you put a cooling block inside the lunch box as the rolls containing chicken needs to be kept cold.
Variation
You can replace the chicken with pork, prawns, fish or tofu, just make sure the protein is cooked (with the exception of the tofu which can be cooked or not).
Variation
If you haven’t got any leftover cooked chicken but you want chicken, just cook 350g chicken breast.
Variation
Feel free to use any vegetables you like, I’ve given these as an idea as they’re popular in my house.
Storage
If you aren’t serving these now, place in the fridge under the damp kitchen paper in an airtight container until you’re ready to eat them. They will keep in the fridge for up to a day like this.
