Extra Yum Rice Paper Rolls
I always recommend organic, free range or even fresh from your garden ingredients wherever possible…
• 1 cup shredded chicken – barbecued or roasted from night before
• 1/8 Chinese cabbage (wombok), finely shredded
• Or 2 large carrots peeled and grated (you can swap carrot for cabbage if you think younger palates would prefer it)
• 1/2 cup beansprouts, trimmed
• 1 small cucumber, thinly julienned
• 1 spring onion trimmed and finely shredded
• 1/3 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1 lime, juiced
• Tamari sauce to taste
• 12 x 22cm rice paper rounds
• 50g Rice vermicelli or mung bean vermicelli (pre-soak in boiling water, drain when ready and chop slightly. You can mix in seaweeds of your choice like Japanese Arame – just follow packet instructions for rehydration)
• sweet chilli sauce and sesame oil, to serve
1. Step 1
Combine chicken, cabbage/carrot, beansprouts, cucumber, spring onion, vermicelli noodles, mint, 1/3 cup coriander, 2 tablespoons lime juice and tamari sauce in a large bowl.
2. Step 2
Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
3. Step 3
Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling.
Serve with sweet chilli sauce on the side, drizzled sesame oil and remaining coriander.
As rice paper rolls are highly adaptable and toddler friendly if you don’t mind a bit of clean up after I recommend getting creative with your flavours. Other top ingredients to include in alternative variations are fresh cooked prawns, GMO free tofu and ripe avocado.