Roast Chicken Rice Paper Rolls

A light and tasty option ideal for picnics, lunch or pre-dinner entrée.

INGREDIENTS

  • 1 roast chicken

  • 1 punnet (100g) Aussie Sprouts Pea Shoots

  • 16 x 16.5cm square rice paper sheets

  • 4 green onions, sliced thinly lengthways

  • 2 Lebanese cucumbers, sliced lengthways into 16 parts of equal size

 

SAUCE

  • 1/4 cup (60ml) hoisin Sauce

  • 1 tablespoon plum sauce

INSTRUCTIONS

  1. Remove skin and meat from chicken, discard bones, and slice meat thinly.

  2. Place one sheet of rice paper in large shallow bowl of warm water and soak for 30 seconds or until softened slightly. Lift sheet carefully from water, place on board and pat dry with paper towel.

  3. Place some of the chicken, spring onion, Aussie Sprouts Pea Shoots, mint, cucumber and carrot in the centre of the top half of the rice paper sheet.

  4. Fold bottom half up, then fold sides over to enclose filling tightly, allowing Aussie Sprouts Pea Shoots and mint to come slightly above the edge.

  5. Repeat with remaining rice paper sheets and remaining ingredients.

  6. Serve with dipping sauce.

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