1 cup shredded cooked chicken breast (plain or marinated)
1 cup cooked bean vermicelli noodles
1/8 Chinese cabbage (wombok), finely shredded
1/2 cup beansprouts, trimmed
2 finely sliced carrots
2 small finely sliced cucumbers
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
12 x 22cm rice paper rounds
sweet chilli sauce and/or hoisin sauce, to serve
Method
Place 1 rice paper round in a medium bowl of hot water for 15 seconds or until just soft. Place on a clean tea towel and arrange filling ingredients along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce/hoisin sauce and remaining coriander.
No comments:
Post a Comment