Rice Paper Rolls
This is my 4yr old son and 2yr old daughter’s favourite meal! There is something special about making this meal at the dining room table with the kids present that seems to make them love this meal and eat lots of it!
1 packet Vietnamese Rice Papers
100g vermicelli rice noodles
500g chicken breast, chopped into small pieces
1Tbsp Hoisin Sauce
1 Tbsp oil
1 carrot, cut into thin strips
1 cucumber cut into thin strips
½ capsicum cut into thin strips
Handful Snow peas cut into strips
Bunch fresh mint leaves
Unsalted Peanuts, chopped (can buy chopped peanuts in supermarket)
2 Tbsp Fish Sauce
2 Tbsp fresh lime or lemon juice
2 tsp castor sugar
1. In a bowl mix chicken breast with hoisin sauce and leave covered in fridge to marinate for at least 2hrs (overnight is good).
2. Boil saucepan of water and cook vermicelli noodles to directions on packet (usually about 2mins), drain and set aside.
3. Heat oil in fry pan and cook chicken until cooked through. Transfer to a bowl and set aside.
4. Arrange all cut vegetables on a plate and mint and peanuts into 2 separate bowls and place on table.
5. For dressing, mix together squeezed lime/lemon juice, fish sauce and sugar. Place on the table ready.
6. Boil a kettle full of water. Pour water into a heat proof bowl in the centre of the table.
7. I make the rolls at the dinner table with everyone there. My kids love watching the rolls being made. To make the rolls: quickly and gentle dip one rice paper into the hot water in the bowl. Be careful not to leave it in too long or it may fall apart. Place the rice paper on a plate, add some cooked Vermicelli noodles, chicken pieces, vegetables, fresh mint leaves and crushed nuts. Add about 2 tsp of dressing then roll up, tucking both sides in before doing the final roll. And eat.