Light, fresh, and packed with flavour, these rice paper rolls with coconut-poached chicken are a health and satisfying option for lunch or a quick dinner.
Preparation time: 30 minutes
Cook time: 20 minutes
Serves: 4 people
What you will need:
- 400ml can coconut milk
- 2 chicken breast fillets
- 100g dried rice noodles
- 1 small red capsicum, thinly sliced
- 100g snow peas, trimmed, thinly sliced
- 1 small carrot, coarsely grated
- 1 1/2 cups bean sprouts, trimmed
- 12 large, dried rice paper rounds
- 12 large fresh mint leaves
- 12 fresh coriander sprigs
- 1/2 cup sweet chilli sauce
- 2 tbsp lime juice
How it's made:
Place coconut milk, 1 1/2 cups cold water and chicken in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low. Cook, uncovered, for 20 minutes or until chicken is cooked through. Remove chicken from pan. Set aside to cool.
Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain. Place in a large bowl. Using kitchen scissors, roughly cut noodles. Add capsicum, snow peas, carrot and sprouts. Season with salt and pepper. Toss to combine. Thinly slice chicken.
Half-fill a shallow dish with warm water. Dip 1 rice paper round into water. Place on a chopping board. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
Place a little of the chicken, 1 mint leaf and 1 coriander sprig along center of rice paper round. Top with about 2 tablespoons of the noodle mixture. Fold in edges. Roll up to enclose filling. Cover rice paper roll with a damp tea towel to prevent it from drying out. Repeat with remaining rice paper rounds, chicken, mint, coriander and noodle mixture to make 12 rolls.
Combine sweet chilli sauce and lime juice in a small bowl. Serve rice paper rolls with sweet chilli dipping sauce.
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