healthy choice
Easy Vietnamese Cold Rolls
recipe by
suzannah smart // smart dietetics
I’ve taken a couple of short cuts in my version of these Vietnamese-style rolls.
Make plenty of extra if you have time – they are great for lunch boxes!
4-6 Portions
Gluten & Wheat Free
Dairy Free
Ingredients
- 125g dried rice vermicelli noodles
- 200g cooked chicken, sliced
- 1 bunch fresh mint leaves, roughly chopped
- 1 bunch fresh coriander leaves, roughly chopped
- 1 medium red capsicum, sliced
- 1 medium cucumber, sliced
- 2 carrots, grated
- 18 large rice paper rounds
- (Dipping sauce):
- 1 tbsp (20ml) fish sauce
- 1 large chilli, deseeded, finely sliced
- 2 tbsp (40ml) fresh lime juice
- 1 tsp brown sugar
- 2 tbsp (40ml) rice wine vinegar
- 2 tbsp chopped peanuts
- lemon or lime wedges, to serve
Method
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain and let cool. Meanwhile, mix chicken, rice noodles, mint, coriander and vegetable slices together in a bowl.
- Place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until just soft. Place on a clean plate. Arrange chicken mixture along centre of round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper and filling.
- To make sauce combine ingredients in a small bowl and serve with rolls and lime wedges.
