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Riley’s recipes: Rice paper rolls

By Riley Kusuma   |   Dietitian

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weight managementhealthy heartdiabetes friendly

Rice paper rolls are a delicious way to pack more veggies into your day. They’re fresh, colourful, and a smart choice if you’re watching your weight. Thanks to the mix of fibre-rich vegetables and lean protein, they’ll keep you feeling full without being heavy on calories.

Prep time

40m

Cook time

20m

Serves

8

Ingredients

12

Ingredients

  • 250g skinless chicken breast, fat trimmed
  • 1 large carrot, ribboned
  • 1 medium onion, thinly sliced
  • ½ cup rice wine vinegar
  • 1 ½ cups bean sprouts
  • 3 stalks celery, chopped
  • 1 red capsicum, cut into match sticks
  • 2 cups cabbage, thinly sliced
  • ½ cup fresh coriander, chopped
  • ¼ cup Vietnamese mint leaves, chopped
  • 250g packet rice paper
  • Sweet chilli sauce to serve

Method

Step 1

Bring water to the boil in a medium saucepan if you’re planning to poach your chicken. Alternatively, you can use left over chicken you have in the fridge, just remember to take the skin off to keep the amount of saturated fat low.

Step 2

Trim the visible fat off the chicken breast. Place chicken in saucepan and bring to the boil again. Leave to simmer on reduced heat for about 10 minutes. Then turn heat off and leave in water for another 10 minutes.

Step 3

Meanwhile add carrots and onion to vinegar and let stand for approximately 10 minutes, mixing occasionally.

Step 4

Once chicken is cooked through, remove from water and shred using 2 forks.

Step 5

Drain the carrots and onion and discard the vinegar liquid.

Step 6

Place all vegetables, chicken, coriander, and mint in a bowl and mix together.

Step 7

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10 seconds until it’s pliable.

Step 8

Place a small amount of filling at the bottom third of the sheet, fold in the sides and roll tightly from the bottom up.

Step 9

Serve with sweet chilli sauce.

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