03/12/2020 
CategoryChicken, Cold Meals, Cold Meals, Everyday, Lunch, Recess, Snacks
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
200 g dry vermicelli rice noodles
20 sheets rice paper (gluten-free)
2 cups cooked chicken, shredded
2 carrots, grated
2 cucumbers, halved, seeds removed, cut into 5cm strips
2 cups shredded lettuce
100 g bean sprouts
1 bunch fresh mint leaves, washed
Dipping Sauce
½ cup Hoisin sauce
3 tbsp sweet chilli sauce
1 ½ tbsp sweet soy sauce
3 tbsp fresh lime juice (or white vinegar)
½ tsp garlic, chopped
2 tbsp fresh coriander leaves, chopped
Method
1
Prep all the fillings and have them ready for assembly.
2
Place vermicelli noodles in a large saucepan or heatproof bowl, cover them with boiling water and separate with a fork.
3
Sit for approximately 5 minutes or until noodles are soft, then drain.
4
Fill a large bowl with warm water. Dip one sheet of rice paper into the water for about 10 seconds or until it starts to soften, then transfer the sheet to a dinner plate or clean, lightly sprayed stainless steel benchtop.
5
Place a few strands of vermicelli and pieces of chicken, carrot, cucumber, lettuce, bean sprouts and mint leaves on one end of the rice paper.
6
Working from the filled end, fold the short lip of the rice paper over the ingredients, then top and tail the sides before rolling all the way to the end.
7
Repeat with remaining ingredients.
Tips
- 2 cups cooked chicken, shredded = approx. 400g.
- Don’t leave your sheets of rice paper in the water for longer than 10 seconds, otherwise they become very tricky to handle.
- Double or triple our Vietnamese chicken noodle salad recipe and use some of it as your rice paper roll filling.
Variations
- Replace chicken with cooked strips of beef or firm tofu.
- Use a few simple dollops of sweet chilli sauce instead of the dipping sauce recipe.
Nutrition Facts
Serving Size 3 rolls
Servings 20
Amount Per Serving
Calories 298
% Daily Value *
Total Fat 6g10%
Saturated Fat 1.5g8%
Sodium 597mg25%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 9****g
Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
200 g dry vermicelli rice noodles
20 sheets rice paper (gluten-free)
2 cups cooked chicken, shredded
2 carrots, grated
2 cucumbers, halved, seeds removed, cut into 5cm strips
2 cups shredded lettuce
100 g bean sprouts
1 bunch fresh mint leaves, washed
Dipping Sauce
½ cup Hoisin sauce
3 tbsp sweet chilli sauce
1 ½ tbsp sweet soy sauce
3 tbsp fresh lime juice (or white vinegar)
½ tsp garlic, chopped
2 tbsp fresh coriander leaves, chopped
Directions
1
Prep all the fillings and have them ready for assembly.
2
Place vermicelli noodles in a large saucepan or heatproof bowl, cover them with boiling water and separate with a fork.
3
Sit for approximately 5 minutes or until noodles are soft, then drain.
4
Fill a large bowl with warm water. Dip one sheet of rice paper into the water for about 10 seconds or until it starts to soften, then transfer the sheet to a dinner plate or clean, lightly sprayed stainless steel benchtop.
5
Place a few strands of vermicelli and pieces of chicken, carrot, cucumber, lettuce, bean sprouts and mint leaves on one end of the rice paper.
6
Working from the filled end, fold the short lip of the rice paper over the ingredients, then top and tail the sides before rolling all the way to the end.
7
Repeat with remaining ingredients.
