Chicken, Cashew & Mint Rice Paper Rolls


Try these sumptuous rice paper rolls. Light enough as a delicious starter or a main dish for dinner. No cooking required.

Makes: 16
Time to prep: 35 minutes

Ingredients
  • 50g dried rice vermicelli noodles
  • 1 1/2 cups cooked chicken, shredded
  • 1 carrot, grated
  • 1/3 cup chopped fresh mint leaves
  • 2 tablespoons fresh coriander leaves, chopped
  • 1/4 cup dry-roasted cashews, chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 2 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 16 (22cm round) rice paper rounds
  • 32 fresh mint leaves, extra
Dipping sauce
  • 1/2 cup hoisin sauce
  • 1 teaspoon Chinese five spice
  • 1 green onion, thinly sliced
  • 2 teaspoons fresh coriander leaves, finely chopped

Method
  • Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until softened. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into shorter lengths.
  • Place noodles, chicken, carrot, chopped mint, coriander and cashews in a bowl. Toss to combine. In a separate bowl, combine ginger, garlic, lime juice and sugar. Stir until sugar has dissolved. Pour dressing over chicken mixture. Toss to combine.
  • Place a damp tea towel on a baking tray. Fill a shallow dish with warm water. One by one, dip rice paper rounds in water. Place on a tea towel to absorb excess water. Place 2 mint leaves along 1 edge of each round. Top with 2 tablespoons chicken mixture. Roll up, folding in edges, to enclose filling. Place on damp tea towel on tray. Cover with another damp tea towel.
  • Make Dipping sauce: Combine hoisin, five spice and 2 tablespoons cold water in a bowl. Stir in onion and coriander. Serve rice paper rolls with dipping sauce.

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