Description
Let your creativity run wild with these rice paper rolls. I adore the combination of chicken & mango for its light, fresh and sweet flavours.
Ingredients
Scale
- 1 skinless (free-range chicken breast fillets (100g))
- 1 tsp black peppercorns
- 1 spring onion (scallions, roughly chopped)
- 1 slice of ginger
- 1 tsp sea salt
- 6 large Vietnamese rice paper
- Iceberg lettuce (washed & shredded)
- Mint leaves (washed & shredded)
- Rice vermicelli (soaked in hot water for 5 mins and drained)
- 12 mango slices
- 6 cucumber sticks
Nuoc cham dipping sauce
- 1 tsp rice vinegar
- 3 tsp sugar
- 1 1/2 tbsp fish sauce
- 1/2 red chilli (chopped)
- 1 garlic clove (crushed)
- 1 tbsp freshly squeezed lime juice
Instructions
- In a medium pot, add peppercorns, ginger, spring onion and salt. Then fill sufficient water to cover the chicken breast. Bring to boil over high heat. Once the water is boiling, gently place the chicken breast into the boiling water. Heat off and cover with a lid. Leave the chicken to cook in the pot for 45mins. Remove and set aside to cool. After that, shred them to pieces.
- Now, set up the work station. Place each ingredient – shredded iceberg lettuce, mint leaves, rice vermicelli, mango slices, cucumber sticks and shredded chicken – in separate plates. Then fill up to a third of a large flat-bottom plate with warm water, and place that on your left hand side. Position a clean board in front of you and a clean hand towel on your right hand side. There, ready, set, roll … Take 1 piece of rice paper, gently submerge the rice paper into warm water for 5 seconds. Place on the clean board. Put a few shredded chicken on top, centred and covering about a third of the bottom of the rice paper. Add shredded lettuce and mint leaves on top of the chicken. Then place 1 cucumber stick and 2 mango slices towards the centre of the rice paper, spreading evenly towards the side.
- Fold 3.5 cm of the right and left side of the paper over the filling. Then, take the bottom part of the paper and fold towards the ingredients. Continue to roll tightly until the cylinder is complete. Set aside.
- To make the dipping sauce, mix all ingredients together. Serve with rice paper rolls.
- Category: Appetiser
- Cuisine: Vietnamese