Method
1. Prepare the Ingredients:
– Julienne the carrot, cucumber, capsicums.
– Open Mt barkers cooked shredded chicken breast.
– Cook the vermicelli noodles according to the package instructions if using.
2. Make the Dipping Sauce:
– In a small bowl, combine all the dipping sauce ingredients and mix till sugar has dissolved.
3. Prepare the Rice Paper Wrappers:
– Fill a large bowl with lukewarm water.
– Dip one rice paper wrapper into the warm water for about 5-10 seconds until it softens but is still slightly firm (it will continue to soften as you work).
– Lay the softened wrapper flat on a clean, damp kitchen towel or a plate.
– OR follow on pack instructions.
4. Assemble the Rolls:
– In the centre of the rice paper wrapper, layer a small amount of shredded chicken, julienned carrot, cucumber, capsicum, fresh mint leaves, coriander leaves, and a small portion of vermicelli noodles if using.
– Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly from the bottom to the top, like a burrito.
5. Serve:
– Arrange the assembled rolls on a serving platter.
– Serve immediately with the dipping sauce on the side.
Enjoy your fresh and healthy Chicken and Veggie Rice Paper Rolls!
