These rice paper rolls are really healthy and make a lovely change now the warmer weather has arrived.
INGREDIENTS (Makes 12 rice paper rolls)
1 tablespoon olive oil
500g chicken mince
1 teaspoon minced/fresh ginger
3 cloves garlic crushed
1 fresh long red chilli, deseeded, finely chopped
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoons cornflour
2 tablespoons water
100g vermicelli rice
12 rice paper rolls
2 large carrots, peeled and grated
¼ Iceburg lettuce, shredded finely
4 tablespoons fresh mint leaves, shredded
4 tablespoons fresh coriander, shredded
VIETNAMESE DIPPING SAUCE
1 tablespoon fish sauce
1 tablespoons fresh lime juice
1 teaspoon rice wine vinegar
1 clove garlic, finely chopped
2 teaspoons caster sugar
1 long red chilli, de-seeded and finely chopped
To make Thai chicken:
Heat a frying pan over medium heat.
Add the oil, then add the garlic and ginger and chilli and cook for 1 minute.
Add chicken mince and cook, breaking it up with a wooden spoon, for 5 minutes or until almost cooked.
In a small bowl mix together the fish sauce, oyster sauce, water and cornflour.
Stir in to the chicken mixture.
Cook for 1-2 minutes to allow the flavours to blend and the sauce to simmer and thicken slightly.
Place rice vermicelli noodles into boiling water for 2 minutes.
Drain and rinse in a colander with cold water.
To assemble rice paper rolls:
Fill a large shallow dish (I use a frying pan or pizza tray) with warm water.
Dip one wrapper at a time into the water for a few seconds to soften.
Lay wrapper on a board and place thai chicken mixture, a handful of
noodles, mint, coriander, carrot and lettuce in a row across the centre, leaving
about 5cm of the wrapper uncovered on each side.
Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.
Repeat with remaining rolls.
To make the dipping sauce:
In a small bowl, mix the fish sauce, lime juice, rice wine vinegar, garlic, sugar and chilli.
Stir to combine.