Name: Hoisin and barbecue chicken rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 lebanese cucumber (65g); 1/2 medium carrot (60g); 12 x 17cm square rice paper sheets; 2 tablespoon hoisin sauce; 1 1/4 cup (200g) finely shredded cooked chicken; 50 gram snow peas, trimmed, sliced thinly

Ingredients

1/2 lebanese cucumber (65g)

1/2 medium carrot (60g)

12 x 17cm square rice paper sheets

2 tablespoon hoisin sauce

1 1/4 cup (200g) finely shredded cooked chicken

50 gram snow peas, trimmed, sliced thinly

Method

1.Using vegetable peeler, slice cucumber and carrot into ribbons.

2.To assemble rolls, place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you.

3.Place a little of the sauce and chicken vertically along centre of sheet; top with a little of the cucumber, carrot and snow peas.

4.Fold corner point facing you up over filling; roll rice paper sheet side to side to enclose filling. Repeat with remaining rice paper sheets and filling ingredients.

This recipe is also nut-free and egg-free. Did you know? Lebanese cucumbers are short, slender and thin-skinned, and are probably the most popular variety because of their tender, edible skin, tiny, yielding seeds and sweet, fresh taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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