Vietnamese rice-paper rolls

These rice-paper rolls because they have a fresh flavour, use healthy ingredients and can be made ahead of time, a real bonus!
vietnamese rice-paper rolls
24 Item



1.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Cut into 4cm lengths.
2.Heat peanut oil in medium frying pan; cook chicken until browned both sides and cooked through. Cut chicken into thin slices.
3.Combine extra peanut oil, sesame oil, mirin, lemon grass, sauce, kecap manis, ginger, garlic and shredded mint in large bowl; stir in noodles, chicken, onion, cashews, sprouts, rind and chilli. Cover; refrigerate 30 minutes.
4.Meanwhile, combine ingredients for dipping sauce in small bowl.
5.Place 1 sheet of rice paper in medium bowl of warm water until just softened; lift from water carefully, place on board. Place 1 mint leaf in centre of rice paper; top with 1 heaped tablespoon of filling. Roll to enclose, folding in ends (roll should be about 8cm long). Repeat with remaining rice-paper sheets, mint and filling.
6.Serve rolls with dipping sauce.