These chicken rice paper rolls are packed with fresh vegetables that are high in dietary fibre. One serve contains almost one-third of your daily fibre needs.
Ingreadient:
- 100g dried rice vermicelli noodles
- 1 medium (200g) cooked chicken breast, shredded (see tip)
- 2 tablespoons Celebrate Health Sweet Chilli Sauce, plus ¼ cup extra
- 12 large rice paper rounds
- 1 red capsicum, thinly sliced
- 1 Lebanese cucumber, cut into thin matchsticks
- 1 large carrot, cut into thin matchsticks
- 1 avocado, cut into 12 slices, lengthwise
- 12 fresh coriander sprigs
- 1 tablespoon lime juice
- 1 tablespoon chopped unsalted roasted peanuts
Direction:
- Place vermicelli noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain. Combine noodles, chicken and 2 tablespoons Celebrate Health Sweet Chilli Sauce in a medium bowl
- Fill a large bowl with warm water. Dip 1 rice paper round into the water for 3-5 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Top with some capsicum, cucumber, noodle mixture, carrot, avocado and a coriander sprig. Fold up the base to enclose the filling. Fold sides over towards the centre. Roll up, to enclose the filling. Repeat to make 12 rolls
- Combine extra Celebrate Health Sweet Chilli Sauce and lime juice in a small bowl. Top with chopped peanuts. Serve rolls with the sauce
