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Sesame Chicken Vietnamese Rice Paper Roll
Makes 3
Equipment Required
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Chopping board
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Large mixing bowl
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Sharp cutting knife
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Small mixing bowl
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Grater
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Dessert spoon
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Measuring cup
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Ingredients
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½ cup cooked chicken breast, finely shredded
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1 teaspoon Kecap Manis (sweet soy sauce)
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½ Lebanese cucumber, core removed, and cut into matchsticks
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½ carrot, grated
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1 spring onion, finely sliced
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¼ cup wombok, finely shredded
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1 teaspoon fresh mint, finely chopped
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1 cup vermicelli noodles, cooked
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1 teaspoon sesame seeds, toasted
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3 rice paper wrappers
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Hoisin sauce for dipping
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Method
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Prepare the dried vermicelli noodles as per instructions on the packet.
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Mix together cooked chicken, Kecap Manis (sweet soy sauce) and toasted sesame seeds.
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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.
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Place the marinated chicken along the lower edge of the wrapper. Top with noodles, cucumber, carrot, spring onion, wombok and mint.
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Fold the wrapper over the ingredients. Fold in each side and roll into a tight roll shape.
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Repeat with the remaining rice paper wrappers and filling.
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Serve with hoisin dipping sauce.
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Enjoy!
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