Rice Paper Rolls

Name: Rice Paper Rolls
Ingredients: 2 ounces rice vermicelli noodles; 1/2 chicken bones rotisserie, removed, meat shredded; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh cilantro; 1 tablespoon plum sauce; 2 teaspoons fish sauce; 2 teaspoons sweet chili sauce plus additional, to serve; 1/2 lemon or lime, juiced; 16 rice paper round, sheets; 8 cooked shrimp peeled, deveined and sliced lengthwise

10 ingredients

3 steps

Ingredients

2 ounces rice vermicelli noodles
1/2 chicken bones rotisserie, removed, meat shredded
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon plum sauce
2 teaspoons fish sauce
2 teaspoons sweet chili sauce plus additional, to serve
1/2 lemon or lime, juiced
16 rice paper round, sheets
8 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.