A new favourite to have on hand for lunch, a picnic or whenever you like. These are a sensational way to boost your veggies and to have a healthy snack on the go. We are obsessed with these, and we hope you end up too. 

Rice Paper Rolls (DF, GF)

Serves 4 (3 pieces each) | Calories 368 | Fat 18.6g | C 29.8g | Protein 14.8g

 

Ingredients

*Makes 12 rolls
  • 1 Chicken breast
  • 400g can of coconut milk
  • 1 tbsp of fish sauce
  • 1 tsp of salt – I use Celtic

Rice Paper Roll Filling
  • 1 Cos lettuce

  • 12 Mint Leaves

  • Bunch of Coriander

  • 1 large carrot julienne

  • 1 large cucumber julienne

  • Red pepper julienne

  • 1-2 cups of beansprouts

  • 100g Rice Noodles

12 Rice Paper Roll Wraps 

 

Sauce
  • 1 Tbsp of Almond Butter or peanut butter
  • 1 Tbsp of tamari Sauce
  • 1 tsp of honey
  • 1/2 clove of garlic crushed
  • 20ml of water

 

  1. In a saucepan over medium heat, add your coconut milk, fish sauce, season with salt before adding your chicken breasts. Bring the liquid to a boil before turning it down to simmer for 20 to 25 minutes or until the chicken breasts are cooked right through.
  2. Prepare your vermicelli noodles as per the packet instructions. Drain the water and allow them to cool
  3. In a small bowl, add all of your sauce ingredients except the water. Stir & add water gradually to obtain the desired consistency.
  4. Remove your chicken from the heat, transfer to another bowl & shred the chicken. Set aside or put it in the refrigerator to cool.
  5. Line up all of your fillings for the rice paper rolls. Dip your rice paper sheets in water & transfer to a tea towel to remove excess water.
  6. Lay the rice paper sheet add your filling. Rolling from the edge, covering your fillings, folding in the sides and then continue rolling until it is the shape of a fat cigar.

    To serve, dip the rolls in the sauce and enjoy

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