CHICKEN and VEGETABLE RICE PAPER ROLLS PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) • MAKES 24
1 litre (4 cups) water 5cm piece fresh ginger (25g),
sliced thinly 400g chicken breast fillets 150g bean thread noodles 1 teaspoon sesame oil 1 tablespoon lime juice 2 tablespoons sweet chilli sauce 24 x 21cm rice paper rounds 48 large fresh mint leaves (see tips) 48 fresh coriander sprigs (see tips) 2 medium carrots (240g),
grated coarsely 2 medium red capsicums (400g),
sliced thinly 2 medium yellow capsicums (400g),
sliced thinly 150g snow peas, sliced thinly LIME & SWEET CHILLI DIPPING SAUCE
1∕3 cup (80ml) lime juice 2 tablespoons sweet chilli sauce
1 Place the water and ginger in a medium saucepan; bring to the boil. Add chicken, reduce heat; simmer gently, uncovered, for 10 minutes or until chicken is cooked through. Remove from heat; stand for 10 minutes. Remove chicken with a slotted spoon; discard liquid. When cool, slice chicken thinly. Cover, refrigerate for 1 hour.
2 Meanwhile, to make lime and sweet chilli dipping sauce, combine the ingredients in a small bowl.
3 Place noodles in a large heatproof bowl, cover with boiling water; stand for 2 minutes or until tender, drain. Combine noodles in same bowl with oil, juice and sauce.
4 Dip one rice paper round into a bowl of warm water until soft; place on a board covered with a clean tea towel. Place 2 mint leaves and 2 coriander sprigs in the centre of rice paper; top with a little of the carrot, capsicum, snow peas, noodles and sliced chicken. Fold and roll to enclose filling. Repeat with remaining ingredients to make a total of 24 rolls. Serve rolls with lime and sweet chilli dipping sauce. tips:
You need one large bunch of fresh mint and another of fresh coriander for this recipe.
Rice paper rolls are best eaten the day they are made. If transporting rolls to work or school, keep in an airtight container, loosely covered with lightly damp paper towel; keep refrigerated or pack with an ice brick.