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!
- 55 mins cooking
- Makes 24 Item
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Ingredients
Vietnamese rice-paper rolls
- 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
Vietnamese rice-paper rolls
- 1Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Cut into 4cm lengths.
- 2Heat peanut oil in medium frying pan; cook chicken until browned both sides and cooked through. Cut chicken into thin slices.
- 3Combine 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.
- 4Meanwhile, combine ingredients for dipping sauce in small bowl.
- 5Place 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.
- 6Serve rolls with dipping sauce.
