Name: Rice paper rolls
Prep time: 30 min
Total time: 30 min
Ingredients: 50 gram vermicelli noodles chopped; 1/2 barbecue chicken, bones removed, shredded; 2 tablespoon chopped mint; 1 tablespoon chopped coriander; 1 tablespoon plum sauce; 2 teaspoon fish sauce; 2 teaspoon sweet chilli sauce juice 1/2 lemon or lime; 16 round rice paper sheets; 8 cooked prawns, peeled, sliced lengthwise (optional) sweet chilli sauce, to serve

Ingredients

50 gram vermicelli noodles chopped

1/2 barbecue chicken, bones removed, shredded

2 tablespoon chopped mint

1 tablespoon chopped coriander

1 tablespoon plum sauce

2 teaspoon fish sauce

2 teaspoon sweet chilli sauce juice 1/2 lemon or lime

16 round rice paper sheets

8 cooked prawns, peeled, sliced lengthwise (optional) sweet chilli sauce, to serve

Method

1.Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes or until tender. Drain well and return to bow, mixing with chicken, mint, coriander, sauces and juice.

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

3.Top with a heaped tablespoonful of filling (place slices of prawn, coloured side against the sheet if liked). Roll up, tucking in ends. Continue with remaining rice paper sheets and filling. Serve with sweet chilli sauce for dipping, or a little soy or kecap manis if preferred.

Women's Weekly Food