Rice Paper Rolls

Name: Rice Paper Rolls
Ingredients: 2 oz rice vermicelli noodles; 1/2 None rotisserie chicken, bones removed, meat shredded; 2 tbsp chopped fresh mint; 1 tbsp chopped fresh cilantro; 1 tbsp plum sauce; 2 tsp fish sauce; 2 tsp sweet chili sauce, plus additional, to serve; 1/2 None lemon or lime, juiced; 16 None round rice paper sheets; 8 None cooked shrimp, peeled, deveined and sliced lengthwise

10 ingredients

3 steps

Ingredients

2 oz rice vermicelli noodles
1/2 None rotisserie chicken, bones removed, meat shredded
2 tbsp chopped fresh mint
1 tbsp chopped fresh cilantro
1 tbsp plum sauce
2 tsp fish sauce
2 tsp sweet chili sauce, plus additional, to serve
1/2 None lemon or lime, juiced
16 None round rice paper sheets
8 None cooked shrimp, peeled, deveined and sliced lengthwise

Directions

1

Place noodles in a bowl and cover with boiling water. Let stand for 5 mins, or until tender. Drain well and chop. Mix noodles, chicken, mint, cilantro, sauces and juice in large bowl.
2

Working with 1 rice paper sheet at a time, soak in a shallow dish of warm water until just softened. Lift carefully from water. Place on a board covered with a clean tea towel to drain.
3

Place shrimp slices on the center of the sheet. Top with a heaping tablespoonful of chicken mixture. Roll up, tucking in ends. Repeat with remaining rice paper sheets and filling. Serve with additional sweet chili sauce for dipping.