Rating

ShareSave

Yields12 Servings

 1 cup shredded chicken pretreated with Ginger Oil
  chinese cabbage (wombok), finely shredded
 ½ cup beansprouts, trimmed
 1 small red capsicum, thinly sliced
  cup fresh mint leaves
 ½ cup fresh coriander leaves
 1 lime, juiced
 1 tbsp fish sauce or Soy Sauce
 12 22cm rice paper rounds
 sweet chilli sauce, to serve
 Ginger Oil

1

Cut Vegetables and coat with Ginger Oil.

2

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce or Soy Sauce (pre-treated with Biohawk product of choice) in a large bowl.

3

Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.

4

Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce.

Category

Ingredients

 1 cup shredded chicken pretreated with Ginger Oil
  chinese cabbage (wombok), finely shredded
 ½ cup beansprouts, trimmed
 1 small red capsicum, thinly sliced
  cup fresh mint leaves
 ½ cup fresh coriander leaves
 1 lime, juiced
 1 tbsp fish sauce or Soy Sauce
 12 22cm rice paper rounds
 sweet chilli sauce, to serve
 Ginger Oil

Directions

1

Cut Vegetables and coat with Ginger Oil.

2

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce or Soy Sauce (pre-treated with Biohawk product of choice) in a large bowl.

3

Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.

4

Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce.

Vietnamese Rice Paper Rolls