Chicken rice paper rolls

Chicken rice paper rolls

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Excellent for eating raw or stir-fried, snow pea sprouts are popular in Asian cuisine. So, their crispness is right at home in this Vietnamese-style starter.

The ingredient of Chicken rice paper rolls

  1. 1.25L (5 cups) water
  2. 1 brown onion, halved
  3. 1 teaspoon black peppercorns
  4. 2 single chicken breast fillets
  5. 8 rice paper sheets
  6. 1/2 cup mint leaves
  7. 100g snow pea sprouts, trimmed
  8. 8 baby cos lettuce leaves
  9. Vietnamese dipping sauce, to serve

The instruction how to make Chicken rice paper rolls

  1. Place water, onion and peppercorns in a saucepan. Bring to the boil over high heat. Add chicken. Cover. Set aside for 30 minutes to poach. Remove chicken. Set aside to cool.
  2. Shred chicken. Dip 1 rice paper sheet into warm water for 30 seconds or until it softens. Arrange chicken along one edge, leaving a 2cm border. Top with mint, snow pea sprouts and a lettuce leaf. Roll up to enclose. Halve.
  3. Repeat with the remaining rice paper sheets, chicken, mint, snow pea sprouts and lettuce. Serve with sauce for dipping.

Nutritions of Chicken rice paper rolls

fatContent: 52.819 calories
saturatedFatContent: 1 grams fat
carbohydrateContent:
sugarContent: 5 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent: 15 milligrams cholesterol

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