Vietnamese Rice Roll

VIETNAMES RICE ROLLS

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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.

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