Vietnamese-Style Chicken Paper Rolls
Vietnamese-Style Chicken Paper Rolls
Time: 30 min | Difficulty: Easy | Serves: 8
Ingredients
- 500g Skinless Breast Fillet (thinly sliced)
- 8 large rice paper sheets
- 1 tbsp fresh ginger, grated
- 1 red chilli, finely chopped
- 1 tsp cooking oil
- ¼ cup sesame seeds
- ¼ cup fresh mint leaves
- ¼ cup fresh coriander leaves
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 red capsicum, thinly sliced
- 2 cups shredded red cabbage
- 2 spring onions, finely sliced
For the Dipping Sauce
- 3 tbsp Thai sweet chilli sauce
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp chopped coriander
Steps
- In a bowl, combine the grated ginger, chopped chilli, and cooking oil. Add the sliced chicken and toss well until evenly coated.
- Heat a non-stick pan over medium heat. Cook the chicken for 6–8 minutes, or until fully cooked and lightly browned. Remove from the pan and allow it to cool slightly.
- Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 30 seconds until softened, then place it on a clean, flat surface.
- Sprinkle a few sesame seeds and fresh herbs over the rice paper. Arrange the cooked chicken, cucumber, carrots, capsicum, cabbage, and spring onions neatly along the centre.
- Fold in both sides of the rice paper, then roll tightly from the bottom to form a firm roll. Repeat with the remaining ingredients.
- In a small bowl, whisk together the sweet chilli sauce, fish sauce, fresh lime juice, and chopped coriander until well combined.
- Arrange the rice paper rolls on a serving platter with the dipping sauce on the side. Garnish with extra coriander, mint leaves, and lime wedges before serving.
