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Ingredients
8 Rice paper rolls
1 cooked chicken breast, thinly sliced (optional)
100 gram Vermicelli noodles
100 gram Bean sprouts
1 Small carrot, grated or julienned
8 Lettuce leaves, shredded lengthways
1/2 C Coriander leaves
½ Bunch mint leaves
Method:
Boil the jug and pour over noodles in a bowl, sit for 10 minutes, drain then allow to cool.
Fill a large bowl with warm water, place a rice paper sheet in for 15-30 seconds until soft. Remove and place on damp tea towel.
Place a small amount of noodles, meat (if using) and vegetables in a pile on the top edge of the rice paper and top with a few mint and coriander leaves.
Fold as per instructions
Great way to use left over vermicelli noodles from a previous meal, it always pays to have some rice paper handy in the pantry!
You can use any vegetables and meat you like, or enjoy them as a vegetarian meal. They keep well over night so can be pre-prepared and enjoyed in lunch boxes or at work.
8 Rice paper rolls
1 cooked chicken breast, thinly sliced (optional)
100 gram Vermicelli noodles
100 gram Bean sprouts
1 Small carrot, grated or julienned
8 Lettuce leaves, shredded lengthways
1/2 C Coriander leaves
½ Bunch mint leaves
Method:
Boil the jug and pour over noodles in a bowl, sit for 10 minutes, drain then allow to cool.
Fill a large bowl with warm water, place a rice paper sheet in for 15-30 seconds until soft. Remove and place on damp tea towel.
Place a small amount of noodles, meat (if using) and vegetables in a pile on the top edge of the rice paper and top with a few mint and coriander leaves.
Fold as per instructions
Great way to use left over vermicelli noodles from a previous meal, it always pays to have some rice paper handy in the pantry!
You can use any vegetables and meat you like, or enjoy them as a vegetarian meal. They keep well over night so can be pre-prepared and enjoyed in lunch boxes or at work.
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