Name: Chicken and vegie rice paper rolls
Cook time: 35 min
Total time: 35 min
Ingredients: 1 carrot (180g), peeled and grated coarsely; 2 stalks celery (300g), leafy parts cut off, chopped finely; 150 gram (4½ ounces) wombok (napa cabbage), shredded finely; 1 1/2 cup (240g) finely shredded cooked chicken; 1/2 cup (40g) bean sprouts, chopped coarsely; 2 tablespoon lemon juice; 1 tablespoon fish sauce; 2 teaspoon light brown sugar; 24 x 17cm-square (7-inch) rice paper sheets; 24 fresh mint leaves

Chicken and vegie rice paper rolls

Fresh, tasty and very moreish, chicken rice paper rolls make a great starter or share plate for a party.

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Makes 24 Item

Cook

35M

Ingredients

1 carrot (180g), peeled and grated coarsely

2 stalks celery (300g), leafy parts cut off, chopped finely

150 gram (4½ ounces) wombok (napa cabbage), shredded finely

1 1/2 cup (240g) finely shredded cooked chicken

1/2 cup (40g) bean sprouts, chopped coarsely

2 tablespoon lemon juice

1 tablespoon fish sauce

2 teaspoon light brown sugar

24 x 17cm-square (7-inch) rice paper sheets

24 fresh mint leaves

Method

1.Put the carrot, celery, wombok, chicken, bean sprouts, lemon juice, fish sauce and sugar into a medium bowl; mix them together well with a wooden spoon or tongs.

2.Put one sheet of rice paper into a medium bowl of warm water; leave until it is just soft. Lift the sheet from the water carefully; place it on a board covered with a clean tea towel, with a corner of the rice paper sheet pointing towards you.

3.Put 1 rounded tablespoon of filling mixture horizontally in the centre of the rice paper sheet; put one mint leaf on top. Hold the corner of the sheet facing you; fold it over the filling. Roll the sheet to cover the filling; fold in the sides of the sheet. Continue rolling the sheet to enclose the filling. Do this with the rest of the rice paper sheets, filling mixture and mint leaves.

You can make the rolls up to 3 hours before the party. Put them on a tray, in a single layer. Cover with a slightly damp (not wet) tea towel and keep them in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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