Recipe Cuisine: Not sure
Theme: Fast & Fab
Crispy chicken rice paper rolls
By: Ivana Crossley
Ingredients
- 1tbs tahini
- 2tbs light soy sauce
- 2tbsp rice wine vinegar
- 1tbs peanut butter
- 2tbs honey
- 1.5 cups shredded chicken
- 0.5 cup purple cabbage (chopped)
- 0.5 cup green cabbage (chopped)
- 1 carrot (grated)
- 1 avocado (sliced)
- 24 rice paper sheets
- 1 packet plain rice vermicelli noodles
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Prepare sauce by mixing tahini, peanut butter, rice wine vinegar, soy sauce and honey until smooth.
- Mix chopped purple and green cabbage and grated carrot in a bowl. Add a few spoonfuls of sauce (to taste) and mix until coated.
- Prepare plain vermicelli noodles according to the instructions on the packet.
- Add a spoonful of salad mix along with a couple of slices of fresh avocado and a pinch of vermicelli noodles to the rice paper sheet dipped in warm water and roll it up like a spring roll. Wrap the roll in one more dampened rice paper sheet in the same way.
- Coat the rolls in sesame seeds.
- Pan fry the rolls over medium heat for 2-3min until golden brown on all sides.
- Serve with the leftover sauce as a dipping sauce and enjoy!
