Rice Paper Rolls
Fresh, crunchy, and packed with flavour, these rice paper rolls are filled with juicy shredded chicken, golden tofu, and a medley of crisp veggies and herbs. Paired with a tangy homemade dipping sauce, they make the perfect light meal or shareable snack.
Rice Paper Rolls
Servings: 12
These vibrant rice paper rolls are filled with tender shredded barbecued chicken, crisp vegetables, and fragrant herbs, served with a zesty dipping sauce for an irresistible, light meal.
Print Recipe
Ingredients
- 2 chicken breast
- 500 g tofu broken into pieces
- 1/8 cabbage finely shredded
- 1/2 cup bean sprouts trimmed
- 1 carrot thinly sliced
- 1/3 cup fresh mint leaves
- 1/3 cup fresh coriander leaves
- 1 pack of cooked rice noodles
- 1 lime juiced
- 1 tbsp sesame oil
- 1/2 chilli diced
- 1 tbsp chopped coriander
- 1 tbsp chopped basil
- 1 tbsp water
- 1 tbsp vinegar
- 12 x 22 cm rice paper rounds
- Sweet chilli sauce to serve
- Extra coriander to serve
Equipment Used
Instructions
- Poach the chicken breasts by bringing to the boil in a litre of water, then reducing to a simmer for 15 minutes. Let rest for 5 minutes to cool down.
- In a frying pan, begin to fry the tofu in some olive oil.
- Combine the finely shredded cabbage, beansprouts, thinly sliced carrot, mint leaves, coriander leaves, and rice noodles in a large mixing bowl. Toss gently to ensure all ingredients are well incorporated. Add the cooked tofu, tear the chicken into strips and add in as well.
- Fill a shallow bowl or a plate with lukewarm water and immerse one rice paper round at a time. Let it soak for about 15 seconds, or until the paper is just soft. Remove the rice paper round from the water.
- Once the rice paper is prepared, place a generous amount of the mixture along the centre of the rice paper. Carefully fold in the sides and roll it up tightly, ensuring the filling is securely enclosed. Repeat this process for the remaining rice paper rounds and filling.
- To make dipping sauce, combine lime juice, sesame oil, chilli, chopped coriander, basil, water and vinegar. Mix well.
- Serve the rice paper rolls with sweet chilli sauce on the side and extra fresh coriander for garnish.
