Name: Vietnamese rice-paper rolls
Cook time: 55 min
Total time: 55 min
Ingredients: 80 gram bean thread noodles; 1 tablespoon peanut oil; 600 gram chicken breast fillets; 1/3 cup peanut oil, extra; 1 teaspoon sesame oil; 1/3 cup mirin; 2 tablespoon finely chopped fresh lemon grass; 2 teaspoon fish sauce; 2 teaspoon kecap manis; 4 centimetre piece fresh ginger, chopped finely; 2 clove garlic, crushed; 1/2 cup finely shredded fresh mint; 1 red onion, sliced finely; 1/2 cup (75g) roasted unsalted cashews, chopped finely; 1 cup (80g) bean sprouts; 2 tablespoon finely grated lime rind; 4 fresh small red thai chillies, chopped finely; 24 x 21 cm-round rice-paper sheets; 24 fresh mint leaves; 1/2 cup mirin; 1/4 cup kecap manis; 1/3 cup lime juice

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!

Makes 24 Item

Cook

55M

Skip to Recipe

Ingredients

80 gram bean thread noodles

1 tablespoon peanut oil

600 gram chicken breast fillets

1/3 cup peanut oil, extra

1 teaspoon sesame oil

1/3 cup mirin

2 tablespoon finely chopped fresh lemon grass

2 teaspoon fish sauce

2 teaspoon kecap manis

4 centimetre piece fresh ginger, chopped finely

2 clove garlic, crushed

1/2 cup finely shredded fresh mint

1 red onion, sliced finely

1/2 cup (75g) roasted unsalted cashews, chopped finely

1 cup (80g) bean sprouts

2 tablespoon finely grated lime rind

4 fresh small red thai chillies, chopped finely

24 x 21 cm-round rice-paper sheets

24 fresh mint leaves

1/2 cup mirin

1/4 cup kecap manis

1/3 cup lime juice

Method

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.

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