I once made rice paper rolls at home and it was a complete disaster. I left the wrappers in the water for way too long so the sheets pretty much disintegrated as I was rolling them. The filling was really delicious but everyone ended up eating them with a fork.
But I won’t be beaten and so recently decided to try and make them at home again. Rice paper rolls are such an easy lunch to make. They are fresh, tasty and healthy. They are also really fun for kids to get involved with making. Get them to pop them ingredients on the wrapper and then you roll it or for older kids get them rolling the wrappers themselves. Think of the below as a starter recipe to give you some confidence and then add your own ingredients later.
Easy chicken rice paper rolls recipe
Makes 8 rolls
4 chicken tenderloins
1 small carrot, peeled
1 small Lebanese cucumber, peeled
1/4 cup sweet chilli sauce
8 rice paper spring roll wrappers
tamari or soy sauce to serve
Start by poaching the chicken in a saucepan of boiling water. You will need to cook it for about 10 minutes, or until cooked through. While the chicken is cooking, cut the carrot and cucumber in half and then cut each half into thin strips. Then cut the avocado into thin slices.
When the chicken is cooked, remove it from the poaching water and also cut it into thin strips.
To prepare to make you rice paper rolls, lightly dampen a tea towel and place it onto a chopping board or plate. You will also need a large bowl filled with warm water.
To assemble the rice paper rolls, carefully dip one of the rice paper spring roll wrappers in the bowl of warm water for a few seconds. It should still feel stiff when you take it out of the water so don’t leave it in too long. Place the wrapper onto the tea towel you have prepared earlier and wait until it has softened. This will take about 10-20 seconds. Working at one edge of the wrapper, about 4cm in from the edge, place 2-3 pieces each of chicken, carrot, cucumber and avocado and top with a small amount of sweet chili sauce.
Carefully roll up the wrapper by bringing the 4cm edge over the top, rolling over once, folding in the sides and then continuing to roll until the wrapper is all enclosed. It is best to work slowly with the rolling so the wrapper doesn’t tear.
Repeat with the remaining wrappers.
Serve with the tamari or soy sauce for dipping.
You can also experiment with other ingredients for your rice paper rolls. Fresh prawns are delicious as is pork or even just a vegetarian combo. Herbs such as mint and coriander also add a great flavour combo.
Do you have a favourite rice paper roll ingredient? Have you ever made them at home yourself?
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