Fresh, tasty and incredibly versatile, rice paper rolls can be made with your favourite in season produce. The addition of mint adds an Asian flourish to a simple dish.
Makes 12
½ BBQ chicken, purchased
100g vermicelli noodles
12 rice paper wrappers
1 carrot, peeled and cut into matchsticks
1 cucumber, trimmed and cut into matchsticks
12 butter lettuce leaves
24 mint leaves
hoi sin sauce, to serve
1 Remove and discard chicken skin and bones. Shred meat and set aside. Put noodles in a bowl and cover with boiling water. Stand for 8 minutes or until soft. Drain. Chop noodles with scissors. Set aside.
2 Fill a large bowl with warm water. Put 1 wrapper in water, rotating until pliable. Remove wrapper and put on a flat surface.
3 Put a small amount of chicken, noodles, carrot and cucumber and 1 lettuce leaf on one end of wrapper, leaving at least 8cm free around filling. Roll wrapper once over filling. Fold sides over filling and roll over again. Add 2 mint leaves. Continue to roll wrapper. Put on a serving platter. Assemble remaining rolls. Serve with hoi sin sauce.
