Rainbow Rice Paper Rolls
These rice paper rolls are so flexible. Change up the salad contents to suit what’s in your fridge and swap the chicken for tuna, prawns, tofu or omit entirely for a vegetarian option. They’re fresh and delicious - perfect to enjoy with friends!
Prep: 20 min | Makes: 6
Rainbow Rice Paper Rolls
6 rice paper wrappers
1 bunch (40g) rice noodles
Roll ingredients:
1 cup leftover cooked chicken, shredded (optional)
1 carrot, peeled, julienne
1 cup red cabbage, shredded
½ red capsicum, finely sliced
½ avocado, thickly sliced
6 large basil leaves
Dipping Sauce:
1 tbsp soy sauce or tamari
1 tsp honey + 1 tsp sesame oil
½ tsp minced garlic
½ tsp minced ginger
01 Cook rice noodles according to packet. Drain and set aside.
02 In a small ramekin, whisk together dipping ingredients. Set aside.
03 Fill a large frypan to 1 cm with warm water. Dip rice paper wrapper into water until just softened. Place onto baking paper.
04 Layer roll ingredients at base of wrapper. Fold bottom up over filling and fold in sides. Roll rice paper up tightly. Serve with dipping sauce.
Dietaries:
To make this recipe vegetarian, omit the chicken.
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