Recipe Matt Sinclair’s Vietnamese chicken rice paper rolls : Delicious Food and Suitable for Eating with Family

Recipe Matt Sinclair’s Vietnamese chicken rice paper rolls : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Matt Sinclair’s Vietnamese chicken rice paper rolls have been designed to be as simple and easy as possible to put into practice with family. With 20m prep, 12 serving, level. Alergi: Contains peanuts, tree nuts, milk, fish and shellfish..

These easy-to-make rice paper rolls take only 20 minutes to make but are hard to resist! Serve them with a flavoursome chilli sauce for explosive flavour!

Ingredients:

15 Ingredients

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  100g vermicelli rice noodles
  
  
  


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  12 rice paper sheets
  
  
  


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  2 spring onions, cut into long thin strips
  
  
  


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  1 carrot, peeled, cut into long thin matchsticks or grated
  
  
  


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  1/2 continental cucumber, peeled into ribbons
  
  
  


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  50g bean sprouts
  
  
  


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  1/2 bunch coriander, sprigs picked
  
  
  


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  1/2 bunch mint, leaves picked
  
  
  


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  1/4 Coles RSPCA Approved Hot Roast Chicken, shredded
  
  
  


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  1/2 cup (70g) unsalted peanuts, toasted, finely chopped
  
  
  



• Vietnamese dipping sauce



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  2 tbsp brown sugar
  
  
  


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  90ml lime juice (about 4-5 limes)
  
  
  


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  70ml fish sauce
  
  
  


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  2 birdseye chillies, thinly sliced
  
  
  


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  1 garlic clove, finely grated
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

5 Method Steps

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  Step 1
  
  
  
  
  Place noodles in a heatproof bowl. Cover with hot water. Set aside to soak for 2-4 mins or until tender. Drain well.
  
  
  


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  Step 2
  
  
  
  
  Fill a wide, shallow bowl or tray with water. Dip 1 rice paper sheet into the water. Remove and shake off excess. Place on a clean work surface. Repeat with 5 more rice paper sheets. Quickly arrange a small strip of noodles along the bottom third of each rice paper sheet. Top with some of the spring onion, carrot, cucumber, bean sprouts, coriander, mint, chicken and peanut. Fold the bottom edge of 1 rice paper sheet over the filling, then fold in the sides and roll up to enclose. Transfer to a serving dish. Repeat to make 5 more rice paper rolls.
  
  
  


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  Step 3
  
  
  
  
  Repeat with the remaining rice paper sheets, noodles, spring onion, carrot, cucumber, bean sprouts, coriander, mint, chicken and peanut.
  
  
  


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  Step 4
  
  
  
  
  To make the Vietnamese dipping sauce, combine the sugar, lime juice, fish sauce, chilli and garlic in a small bowl. Taste and add more sugar, lime juice or fish sauce if needed.
  
  
  


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  Step 5
  
  
  
  
  Serve the rolls with dipping sauce.
  
  
  

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