VIETNAMESE RICE ROLLS
SERVING
Serves 4
PREP TIME
30 minutes
COOK TIME
20 minutes
SERVING
Serves 4
PREP TIME
30 minutes
COOK TIME
20 minutes
Ingredients
- 100 g cooked chicken breast, thinly sliced and cut into strips
- 50 g carrot, sliced into julienne strips
- ¼ English cucumber, sliced into julienne strips
- 6 PEPPADEW® Jalapeño Cones
- 6 Vietnamese rice roll wrappers
- 200 g crisp lettuce, shredded
- 30 ml mint leaves, roughly torn
- 30 ml coriander leaves, roughly torn
To Serve:
- Sweet chilli sauce
- Soy sauce
- Lime wedges
Method
- Fill each PEPPADEW® Jalapeño Cone with chicken, carrot and cucumber.
- Place some cold water in a tray and dip a rice roll wrapper in the water for approximately 10 -15 seconds or until it just starts to soften.
- Lay the wrapper on a flat surface and top the first third with shredded lettuce, mint and coriander and lay the stuffed PEPPADEW® Jalapeño on the lettuce bed.
- Enclose the filling in the rice wrapper and roll into a spring roll.
- Repeat with the remaining spring rolls.
- Serve at once, sliced in half, with sweet chilli sauce, soy sauce and lime wedges.
HAVE YOU TRIED THESE RECIPES?
Let us know what you think by using the hashtag #peppadewrecipes on lnstagram.
Apple Chutney
with Sweet Piquanté Peppers
09 December, 2020
Asian Style Egg Noodle Salad
with Sweet Piquanté Peppers
09 December, 2020
Autumn Salad
with a Sweet Piquanté Pepper Dressing
27 May, 2020