pm-issue-46-121118-food1-cover01tandoori

Sesame Chicken Vietnamese Rice Paper Roll

Makes 3

Equipment Required

  • Chopping board

  • Large mixing bowl

  • Sharp cutting knife

  • Small mixing bowl

  • Grater

  • Dessert spoon

  • Measuring cup

Ingredients

  • ½ cup cooked chicken breast, finely shredded

  • 1 teaspoon Kecap Manis (sweet soy sauce)

  • ½  Lebanese cucumber, core removed, and cut into matchsticks

  • ½ carrot, grated

  • 1 spring onion, finely sliced

  • ¼ cup wombok, finely shredded

  • 1 teaspoon fresh mint, finely chopped

  • 1 cup vermicelli noodles, cooked

  • 1 teaspoon sesame seeds, toasted

  • 3 rice paper wrappers

  • Hoisin sauce for dipping

Method

  • Prepare the dried vermicelli noodles as per instructions on the packet.

  • Mix together cooked chicken, Kecap Manis (sweet soy sauce) and toasted sesame seeds.

  • When you’re ready to assemble the rolls, fill a shallow dish with warm water.  Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface.

  • Place the marinated chicken along the lower edge of the wrapper. Top with noodles, cucumber, carrot, spring onion, wombok and mint.

  • Fold the wrapper over the ingredients.  Fold in each side and roll into a tight roll shape.

  • Repeat with the remaining rice paper wrappers and filling.

  • Serve with hoisin dipping sauce.

  • Enjoy!

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