Name: Teriyaki chicken rice paper rolls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup (160g) shredded cooked chicken; 1 carrot (70g), grated coarsely; 1 red capsicum (150g), sliced thinly; 100 gram fresh shiitake mushrooms, sliced thinly; 50 gram snow pea tendrils; 2 tablespoon coarsely chopped fresh coriander; 2 tablespoon teriyaki sauce; 1 tablespoon sweet chilli sauce; 12 x 22 centimetres rice paper rounds

Ingredients

1 cup (160g) shredded cooked chicken

1 carrot (70g), grated coarsely

1 red capsicum (150g), sliced thinly

100 gram fresh shiitake mushrooms, sliced thinly

50 gram snow pea tendrils

2 tablespoon coarsely chopped fresh coriander

2 tablespoon teriyaki sauce

1 tablespoon sweet chilli sauce

12 x 22 centimetres rice paper rounds

Method

1.Combine chicken, carrot, capsicum, mushroom, tendrils, coriander and sauces in large bowl.

2.Place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, place on board covered with a tea towel.

3.Place some of the filling in the centre of sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.

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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