Chicken and vegetable rice paper rolls

Name: Chicken and vegetable rice paper rolls
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese, Asian
Ingredients: 1 large (300g) chicken breast fillet; 1/3 cup salt-reduced soy sauce; 1 corn cob, husks and silk removed; 16 large rice paper rounds; 16 fresh mint leaves; 4 large butter lettuce leaves, quartered; 2 small (or 1 large) beetroot, peeled, cut into matchsticks; 1 large red capsicum, thinly sliced; 1 large carrot, cut into matchsticks; 2 tablespoons rice wine vinegar; 2cm piece fresh ginger, finely grated; Mint sprigs, extra, to serve

4 steps

Prep:45minCook:15min

Wrap up these tasty chicken rice paper rolls for a fresh and lovely snack that the whole family will love.

Updated at: Thu, 17 Aug 2023 12:22:41 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories248.9 kcal (12%)

Total Fat2.7 g (4%)

Carbs34.3 g (13%)

Sugars4.5 g (5%)

Protein21.4 g (43%)

Sodium772 mg (39%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gchicken breast fillet

large

⅓ cupsalt-reduced soy sauce

1corn cob

husks and silk removed

16rice paper rounds

large

16 leavesfresh mint

4 leavesbutter lettuce

large, quartered

2beetroot

small, peeled, cut into matchsticks

1red capsicum

large, thinly sliced

1carrot

large, cut into matchsticks

2 tablespoonsrice wine vinegar

fresh ginger

2cm piece, finely grated

Mint sprigs

extra, to serve

Instructions

Step 1

Bring a saucepan of water to the boil. Reduce heat to very low. Add chicken. Cover. Simmer gently for 15 minutes or until chicken is cooked through. Transfer to a chopping board. Stand for 15 minutes to cool. Shred chicken. Place in a bowl. Drizzle with 3 teaspoons soy sauce. Toss to combine. Season with pepper.

Step 2

Meanwhile, heat a chargill pan or barbecue grill on medium-high heat. Cook corn, turning, for 8 to 10 minutes or until kernels are tender and charred. Transfer to a board. Stand for 2 minutes or until slightly cool. Cut kernels from cobs. Transfer to a bowl.

Step 3

Place a damp clean tea towel on a baking tray. Fill a shallow dish with warm water. Dip 1 rice paper round into water. Place on a clean tea towel. Place 1 mint leaf and 1 piece of lettuce along 1 edge. Top with a little chicken, beetroot, capsicum, carrot and corn. Roll up, folding in edges, to enclose filling. Place on prepared tray. Cover with another damp clean tea towel. Repeat with remaining rice paper, mint, lettuce, chicken, beetroot, capsicum, carrot and corn.

Step 4

Combine remaining soy sauce, vinegar, ginger and 1 tablespoon cold water in a bowl. Serve with sauce and extra mint.

View on taste.com.au

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