Also known as spring or summer rolls, Rice Paper Wraps are filled with fresh veggies and lean protein. These take a bit of practice to perfect; however, the effort is worth it. You can find rice paper wraps in the produce section of most grocery stores.
Begin by boiling the vermicelli noodles and preparing the julienned vegetables.
Veggies should be as cold and crisp as possible.
The traditional method uses cooked shrimp and pork; however, we recommend lean shredded chicken breast.
Rice Paper Wraps
- ⅔ cup vermicelli noodles
- 1 peeled carrot
- 1 avocado, peeled and destoned
- ¼ cucumber
- 8 shrimp, peeled and cooked
- 8 mint leaves
- 1 cup chicken, cooked and shredded
- sweet chili sauce for serving (Combine 1-2 tablespoons soy sauce and 1-2 tablespoons hoisin sauce)
- Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
- Cut the carrot into matchsticks using a knife or a mandolin. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
- Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a cutting board. Place 2 prawns in the center, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
- Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chili sauce for dipping.