Name: Ginger and chilli chicken rice paper rolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 50 gram rice vermicelli noodles; 2 tablespoon finely grated ginger; 1 teaspoon peanut oil; 2 teaspoon lime juice; 2 teaspoon chinese cooking wine; 2 skinless cooked chicken breast fillets (400g), sliced thickly; 6 x 22cm rice paper rounds; 12 fresh coriander (cilantro) sprigs; 1 small carrot (70g), grated coarsely; 2 green onions (scallions), halved lengthways, cut into matchsticks; 1/2 small red capsicum (150g), cut into matchsticks; 1/2 lebanese cucumber (65g), cut into matchsticks; 1/2 long red chilli, seeded, sliced thinly; 1/3 bean sprouts (25g)

Ginger and chilli chicken rice paper rolls

Light, fresh and full of flavour, these rice paper rolls are can easily be made ahead and stored in the fridge for lunch or a snack. And they're suitable for diabetics, too.

Serves 2

Makes 6

Prep

15M

Cook

Total

20M

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Ingredients

50 gram rice vermicelli noodles

2 tablespoon finely grated ginger

1 teaspoon peanut oil

2 teaspoon lime juice

2 teaspoon chinese cooking wine

2 skinless cooked chicken breast fillets (400g), sliced thickly

6 x 22cm rice paper rounds

12 fresh coriander (cilantro) sprigs

1 small carrot (70g), grated coarsely

2 green onions (scallions), halved lengthways, cut into matchsticks

1/2 small red capsicum (150g), cut into matchsticks

1/2 lebanese cucumber (65g), cut into matchsticks

1/2 long red chilli, seeded, sliced thinly

1/3 bean sprouts (25g)

Method

1.Place noodles in a large heatproof bowl; cover with boiling water, separate noodles with a fork. Stand until tender; drain.

2.Place ginger in a fine sieve over a medium bowl; press down firmly on ginger to remove juice; discard pulp. Add oil, lime juice and cooking wine to ginger juice. Gently toss chicken and noodles through the ginger mixture.

3.Dip one rice paper round into a bowl of warm water until soft. Lift sheet from water; place on a clean tea towel. Place two coriander sprigs on the rice paper, top with one-sixth of the noodle mixture, carrot, onion, capsicum, cucumber, chilli and sprouts. Fold rice sheet over filling, then fold in both sides. Continue rolling to enclose filling, repeat with remaining ingredients to make a total of 6 rolls. Serve with a wedge of lime, if you like.

Rice paper rolls can be prepared up to 1 day ahead of serving. Cover with damp paper towel and plastic wrap until ready to serve. You can use poached chicken breast or the breast from a barbecued or roasted chicken.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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