VIETNEMESE RICE PAPER ROLLS

 

INGREDIENTS:

  • I packet rice paper
  • 2 x Cucumbers cut into matchsticks
  • 2 x Carrots cut into matchsticks
  • Spring Onions slice thinly (use the ensure stalk – green and white)
  • 1 x Cooked BBQ chicken OR 2 x chicken breasts sliced thinly
  • 1 x packet of bean shoots
  • 1 x packet of Vermicelli noodles
  • 1 x Red capsicum
  • Snow peas sliced thinly
  • ½ Cup soy sauce
  • 2 Tbs hoisin sauce
  • 2 Tbs sweet chilli sauce

 

METHOD:

  1. To make dipping sauce, combine soy, sweet chilli and hoisin sauce in a small bowl and set aside
  2. Prepare all vegetables and chicken as above
  3. Fill a large bowl with warm water.  Place a clean, damp tea towel on a flat surface. Dip a sheet of rice paper in the warm water and leave it to soften – approximately 30 seconds.Remove and place it on the tea towel and dab top dry with another towel
  4. Place the chicken at the top of the rice paper and then take a selection of vegetables and pop on top of the chicken, finishing with some Vermicelli noodles. Don’t add too many ingredients as the rice paper may tear when folding
  5. Fold up the bottom of the rice paper and then each side to enclose the filling. Place on a plate on baking paper to avoid sticking.  Continue until you have used all ingredients
  6. Serve with dipping sauce and ENJOY!!!!!

 

SAM’S TIPS:

Rice paper rolls are a great low energy lunch option or can also be incorporated into your day as a snack. If you have a big training day, rice paper rolls with vermicelli noodles are a great snack to include. To include these as a snack on a rest day you could remove the vermicelli noodles and add some more salad.