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Vietnamese Style Rice Paper Rolls

serves

12

pieces

Serves

prep-time

15

minutes

Preparation Time

15

minutes

Cooking Time

Ingredients
  • Vietnamese Chicken
  • 1 x 25 g sachet McCormick Street Food Seasoning Vietnamese
  • 2 (120 – 140 g) chicken breasts, skinless
  • ½ tbsp (10 mL) neutral oil
  • Peanut Dipping Sauce
  • 2 tsp McCormick Street Food Seasoning Vietnamese
  • 1 ½ tbsp peanut butter
  • 2 tbsp (40 mL) hoisin sauce
  • 1 ½ tbsp (30 mL) lime juice
  • ⅓ cup (80 mL) coconut milk
  • 1 tsp minced garlic
  • ½ tsp chilli flakes or paste
  • Rice Paper Rolls
  • 2 serves (125 g) dry vermicelli noodles
  • 12 sheets rice paper
  • 12 medium red or green oak lettuce leaves, washed
  • ½ bunch coriander, washed & ends trimmed
  • ⅓ bunch Vietnamese mint, washed & ends trimmed
  • 2-3 spring onion stalks, cut into 10-cm long pieces
  • 2 medium carrots, peeled & cut into 10-cm long matchsticks
  • 1 large cucumber, seeds removed & cut into 10-cm long matchsticks
  • Lime wedges, to serve
Directions
  1. Preheat air-fryer or oven to 160°C (fan-forced). Remove 2 teaspoons of seasoning and set aside. Use the remaining seasoning and oil to coat both chicken breasts all over. Transfer to a tray lined with baking paper and cook in the oven, or to an air-fryer basket and air-fry, for 15-18 minutes, or until cooked through and juices run clear (internal temperature is 70°C). Let rest for 2 minutes before slicing into 2 cm thick pieces (you should have 10-12 pieces per chicken breast).
  2. Place all ingredients for the sauce in a heat-proof bowl and microwave on HIGH for 45 seconds. Mix until well combined and set aside.
  3. Soak vermicelli noodles in boiling water for 5 minutes or until soft. Drain and rinse under cold water immediately. Leave in the colander to allow water to run off.
  4. Prepare a bowl of warm water (big enough to fit rice paper sheets) and place prepared fillings on your work bench. Working one at a time, dip a rice paper sheet in warm water momentarily to soften then remove, letting excess water drip off. Place smooth side down on a clean work surface. Take one lettuce leaf in your hand and in the centre of it place some coriander, mint and spring onion. On top of the herbs place a small bunch of bundled noodles followed by a few matchsticks each of both carrot and cucumber. Roll lettuce like a cigar to enclose the ingredients. Place in the centre of the soaked rice paper sheet at the end nearest you.
  5. Place 1-2 slices (depending on size) of cooked chicken side-by-side directly above the lettuce. Lay them flat on the rice paper sheet. Carefully fold each side of the rice paper sheet over the filling. Then fold the bottom of the rice paper sheet over the top and begin to roll tightly toward the other end. Try to maintain a steady pace to avoid any uneven ends. Repeat with all remaining sheets and filling.
  6. Serve with peanut dipping sauce and fresh lime wedges.
Recipe Tip

Swap chicken for pork - coat 500 g of thinly sliced pork loin in Vietnamese Street Foods Seasoning and cook. Use as a filling in these spring rolls!

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