Rice Paper Rolls
- Fillings of your choice! We used:
- 1 cup salad mix
- 1 small carrot, grated
- ½ cup red cabbage, shredded
- ½ lebanese cucumber, sliced
- 8 rice paper wraps
- ½ tbsp soy
- ½ tbsp Fang’s Chilli Sauce or sweet chilli sauce or sriracha
- ½ tbsp water
- ½ tsp sesame oil
- ½ tsp apple cider vinegar
- 1 tsp JF Peri Peri
- 1 tsp olive oil
- ½ lime, juiced
- 1 garlic, crushed
- 1 tbsp spring onions, sliced
- 2 chicken thighs, cut into strips
Prepare filling ingredients and dipping sauce, set aside. Start setting up a station on the bench with the prepared ingredients.
Mix together chicken ingredients and coat evenly. Fry chicken strips for about 5 minutes or until cooked. Allow to cool.
Setup a warm bowl of water to your station and have everything ready. Portion all ingredients into 8 serves so you can work quickly, as the wraps become extremely sticky!
Dip rice paper wrap into warm water for a few seconds. Lay flat onto a plate. Place filling onto one side. Fold over the filling side and tighten. Fold in sides. Roll completely to seal. Repeat and serve with dipping sauce.
Check out the video HERE! Swipe right and press play!
TIP: If you want to cut them in half, run your knife under water. This helps prevent the wrap from sticking and tearing.
Also, if you want to make these in advance, lay rolls on baking paper with space between each one and baking paper on top. Then layer rolls between the spaces. The baking paper will keep them separated without sticking.