I had been out with some girlfriends to dinner and movie to celebrate the end of the year. We ate at a Asian restaurant and I ordered the fresh rice paper rolls which were divine. The next day I wanted to make my own as I knew I had most of the ingredients at home.
Ingredients Serves 1
3 Rice Paper Rolls
1/2 Chicken Breast Fillet Poached
1 Vermicelli Block
1/2 Cucumber into Ribbons with peeler
1 Tb Coriander Fresh
1/3 large Mushroom
1Tb Vietnamese Dipping Sauce *Or sweet chili sauce
Poach chicken breast in microwave steamer for 6 minutes
Soak vermicelli in warm water then drain and pat dry with paper towel
Peel cucumber into ribbons with peeler lengthwise
tear off coriander leaves
chop mushroom into bite size pieces
Serve dipping sauce into small ramekin
have a bowl of warm water ready to go
when chicken is finished cooking shred the meat
Dip the rice paper wrappers one at a time to make the roll
Soak for 30 seconds lay on flat board.
Place coriander down middle then top with vermicelli, cucumber, mushroom and chicken
fold the ends in like a envelope and then roll. then repeat with remaining wrappers.
*NB: Be careful not to overfill the filling as they will rip.