20 min · 1 serving · @Lee Lem

Chicken Rice Paper Rolls

Fresh rice paper rolls packed with pulled chicken, vermicelli, crunchy vegetables and coriander, served with a sweet and tangy fish sauce dip.

Nutrition per serving

• 440 kcal
• 33 g protein
• 55 g carbs
• 4 g fat

Ingredients

• 3 sheets rice paper
• 60 g rice vermicelli noodles, cooked
• 6 g fresh coriander
• 30 g cucumber, cut into sticks
• 30 g bean sprouts
• 30 g lettuce
• 90 g cooked chicken breast, pulled
• 2 tsp white vinegar
• 2 tsp fish sauce
• 2 tsp boiling water
• 10 g sugar or sweetener

Steps

1. Cook the vermicelli according to the packet, then rinse under cold water and drain.
2. Stir the vinegar, fish sauce, boiling water and sugar together until dissolved to make the dipping sauce.
3. Dip a rice paper sheet in warm water for a few seconds until soft and lay it flat.
4. Layer lettuce, noodles, cucumber, bean sprouts, coriander and chicken, then fold in the sides and roll up tightly.
5. Repeat with the remaining sheets and serve with the dipping sauce.

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