Rice Paper Rolls
A light and fresh alternative lunch option
Ingredients
- 60 gm Rice Vermicilli Optional
- 8 Rice Paper Sheets
- 1 Carrot Shredded thinly or grated
- 1/4 Capsicum sliced finely or diced
- 6 Snow Peas finely sliced
- 3 Tbsp Coriander leaves chopped
- 1 Cup Lettuce finely sliced
- 100 gm Chicken cooked/bbq chopped Optional
- 1-2 Tbsp Lime juice
- 2-3 Tbsp Sweet Chilli Sauce
Instructions
- Soak noodles in boiling water to soften approximately 10 minutes, drain and chop roughly.
- Combine with remaining ingredients except rice paper sheets.
- One at a time soak rice paper briefly in water or spray with water on both sides to soften.
- Place 1 tablespoon of the filling mixture at the edge closest to you, fold the two sides in and roll up tightly for enclose the filling.
- Place on a serving plate and cover with a damp tea towel or paper towel.
- Serve with dipping a sauce: Satay, Sweet Chilli, Soy
Notes
Rice noodles and rice paper rolls are gluten free.
Chicken is optional or cooked prawns are a good substitute.
Bean shoots, mint leaves, alfalfa sprouts, cucumber, chives or spring onions would be good additions.