Rice pa­per wraps

BBC Good Food - - Easiest Ever -

Some su­per­mar­kets sell a pack­aged kit for mak­ing rice pa­per wraps.

MAKES 8 PREP 20 mins COOK 3 mins EASY

50g rice ver­mi­celli noo­dles 1 car­rot, peeled

1 av­o­cado, peeled and de­stoned

1/4 cu­cum­ber

8 rice pa­per wraps

8 king prawns, peeled and cooked 8 mint leaves

1/2 cooked chicken breast, shred­ded sweet chilli sauce, to serve

1 Put the noo­dles in a pan of wa­ter and bring to the boil, sim­mer for 3 mins, then cool un­der run­ning wa­ter. Drain thor­oughly.

2 Cut the car­rot into match­sticks us­ing a knife or a man­do­line. Cut the av­o­cado into strips and the cu­cum­ber into thin sticks. Soak 2 of the rice pa­per wraps in cold wa­ter for 1-2 mins un­til floppy.

3 Lift 1 sheet of rice pa­per out of the wa­ter, shake gen­tly, then lay it care­fully on a board. Place 2 prawns in the cen­tre, with a mint leaf be­tween them. Add a strip of av­o­cado, pile some noo­dles on top, then add a layer of car­rot and cu­cum­ber. Fold the bot­tom half of the rice pa­per over, then fold the sides in and tightly roll it up. Re­peat us­ing the sec­ond wrap­per and soak 2 more to make 2 more rolls.

4 Make the rest of the rolls up us­ing the re­main­ing 4 wraps and the shred­ded chicken in­stead of prawns. Serve the rolls with the sweet chilli sauce for dip­ping.

GOOD TO KNOW good for you

PER SERV­ING 125 kcals • fat 5g • sat­u­rates 1g • carbs 15g • sug­ars 1g • fi­bre 2g • pro­tein 5g • salt 0.2g

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