Fresh Rice Paper Rolls with Chicken & Fresh Mango Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Appetiser
Cuisine: Vietnamese Cuisine
Serves: 1
Ingredients
  • 1 rice paper
  • 1 large lettuce leaf
  • Vietnamese rice vermicelli
  • 5 mint leaves
  • 2 slices of mango
  • Shredded chicken breast
  • 2 chive stalks
For the Dipping sauce (Peanut sauce or Nuoc Cham):
Peanut sauce:
  • 90g peanuts
  • 3tbsp Hoi shin sauce
  • 3tbsp brown sugar
  • 3tbsp water
  • 2pcs lemongrass
Nuoc Cham:
  • 1tsp rice vinegar
  • 3tsp sugar
  • 1 finger-length chilli chopped
  • 2 garlic cloves, crushed
  • 2tbsp fish sauce
  • 1tbsp freshly squeezed lime juice
Instructions
  1. Lightly moisten the rice papers, spreading some water over the surface by hand and then store under a damp towel.
  2. Place a rice paper on a damp towel and put the lettuce leaf on top, centred and covering about a third of the bottom of the rice paper.
  3. Add the rice vermicelli on top of the lettuce.
  4. Roll the rice paper halfway into a cylinder; fold 3.5 cm of the two ends of the paper over the filling.
  5. Lay a slice of chicken along the crease, with the cut side downwards and place 2 chive sprigs on top of the chicken at one end.
  6. Continue rolling until you complete the cylinder.
  7. Cut the rolls in half and stand the halves end up served with peanut sauce or nuoc cham.
Recipe by Food'n'chef at https://old.foodnchef.com/svezhij-roll-iz-risovoj-bumagi-s-kuricej-i-mango/