Rice paper rolls
Lulu Grimes
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Serves 8
Easy
Prep: 20 mins
Cook: 3 mins
A star rating of 4.7 out of 5.8 ratingsRate
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Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg
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Ingredients
Nutrition
Units:
MetricUS
-
50g rice vermicelli noodles
-
1 carrot
peeled
-
1 avocado
peeled and destoned
-
¼ cucumber
-
8 rice paper wraps
-
8 king prawns
peeled and cooked
-
8 mint leaves
-
½ cooked chicken
breast, shredded
-
sweet chilli sauce
to serve
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Nutrition: Per serving
- kcal125
- fat5g
- saturates1g
- carbs15g
- sugars1g
- fibre2g
- protein5g
- salt0.2g
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Method
-
step 1
Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
-
step 2
Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
-
step 3
Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
-
step 4
Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.
Recipe from Good Food magazine, August 2017
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A star rating of 4.7 out of 5.8 ratings
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