Name: Vietnamese chicken rice paper rolls
Cook time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon peanut oil; 2 chicken breast fillets (340g); 24 x 17cm-square rice paper sheets; 1 red capsicum (150g), sliced thinly; 1 1/4 cup (100g) bean sprouts; 1 cup firmly packed fresh mint leaves; 1 cup firmly packed fresh coriander leaves; Dipping sauce; 1 clove garlic, crushed; 2 tablespoon fish sauce; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) oyster sauce; 1/4 cup (65g) finely grated palm sugar; 2 fresh small red thai chillies, chopped finely

Vietnamese cuisine is known for well-balanced flavours and textures. In these rice paper rolls, the fresh crunch of mint and capsicum is paired with an eye-popping dipping sauce, creating a fun contrast for your tastebuds.

Ingredients

1 tablespoon peanut oil

2 chicken breast fillets (340g)

24 x 17cm-square rice paper sheets

1 red capsicum (150g), sliced thinly

1 1/4 cup (100g) bean sprouts

1 cup firmly packed fresh mint leaves

1 cup firmly packed fresh coriander leaves

Dipping sauce

1 clove garlic, crushed

2 tablespoon fish sauce

1/4 cup (60ml) lime juice

1/4 cup (60ml) oyster sauce

1/4 cup (65g) finely grated palm sugar

2 fresh small red thai chillies, chopped finely

Method

Make dipping sauce. Combine ingredients in small saucepan; stir over medium heat until sugar dissolves. Refrigerate until cold.

Heat oil in small frying pan; cook chicken until browned all over and cooked through. Stand 10 minutes; slice thinly into 24 pieces.

Place one sheet of rice paper in medium bowl of warm water until just softened; carefully lift from water. Place on board; pat dry with absorbent paper. Position rice paper in diamond shape; place chicken slice vertically down centre of rice paper, top with capsicum, sprouts, mint and coriander. Fold bottom corner over filling; roll rice paper from side to side to enclose filling. Repeat with remaining rice paper sheets and filling.

Serve rice paper rolls cold with dipping sauce.

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Ingredients

Method

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