This fresh recipe is perfect for summer! Vietnamese chicken rice noodle rolls are full of healing ingredients and can be created in a flash, making them an easy lunchbox snack.
- 1 cup of chicken strips, thinly sliced
- 2 cups of organic seasonal vegetables i.e. cabbage, celery, carrot, shallots
- 12 rice-paper sheets
- 100g vermicelli noodles, cooked
- 12 large round rice-paper sheets
- 1 organic onion, thinly sliced
- 1 clove of organic garlic, diced finely
- 1 bunch of mint
- ½ cup hoisin sauce
- ½ cup tablespoon of organic crunchy peanut butter
- ½ cup of water
- ½ teaspoon of raw sugar or natural sweetener
- To cook the noodles, put the dried vermicelli into boiling water for 3 – 5 minutes. Rinse in cold water and then drain through a collander.
- To make the dipping sauce, place hoisin sauce, peanut butter, water and raw sugar in a bowl. Stir the mixture well, microwave for 1-2 minutes and then set aside.
- Lightly stir-fry the organic seasonal vegetables. In a separate pan, cook the chicken strips for 3 – 5 minutes or until browned.
- To make the rolls, dip one sheet of rice paper in hot water and submerge for 4-5 seconds. Then place the sheet on a plate or wet tea towel.
- Place a chicken strip and mint leaf in the center of the rice paper sheet and top with some vermicelli noodles and a little of the stir-fry vegetables.
- Then fold each side of the rice paper into the middle to form a firm roll.
- Repeat steps 4 to 6 with the remaining rice-paper sheets and filling.
- Serve immediately with peanut dipping sauce. Enjoy!
- Ensure you don’t overfill the rice paper rolls. Only use enough ingredients for 3 or 4 bites, maximum.
- Try to experiment with different combinations of vegetables, depending on the season.
- Not a meat-eater? No problem. You can easily substitute chicken for dried tofu skin or grilled mushroom.
- Don’t have time to buy round rice-paper sheets? Simply use lettuce leaves or nori sheets instead.