Ingredients
Cold rolls
10 small sheets rice
1 cup Chicken and Vegetable Noodles (see recipe below) at room temperature
30 g shredded iceberg lettuce
Gluten-free Vietnamese dipping sauce (optional)
Vegetable Noodles
2 tsp oil
500 g lean chicken mince
1 onion, peeled, trimmed and finely diced
2 large carrots, peeled and trimmed
1 large zucchini, trimmed
100 g mushrooms
2 tbs gluten-free soy sauce
125 g vermicelli rice noodles
Directions
Heat wok or large frying pan on high heat. Add oil and then add chicken mince and onion.
Cook for approximately 10 minutes, until onion is translucent and chicken is almost cooked through. Stir as you go, breaking up the chicken into small chunks.
In the meantime, grate the carrots, zucchini and mushrooms. Add them to the chicken mix. Stir.
Soak the noodles in a large bowl of boiling water for 5 minutes or until soft. Drain thoroughly. Using kitchen scissors, snip noodles into short strands.
Once the vegetables have softened a little, add soy sauce and noodles. Stir to combine. Cook for a further two minutes, or until chicken is thoroughly cooked through.
Reserve 1 cup of mixture for cold rolls.
Put a sheet of rice paper into a large bowl of hot water for about 10 seconds (time will vary depending on the temperature of the water). Remove when rice paper has softened.
Spread rice paper on a clean, dry tea towel and then turn the rice paper over and spread it out on the tea towel again to remove excess water.
In the centre of the paper, place a few strands of the lettuce and approximately 2 tsp of the Chicken and Vegetable Noodles. Fold two opposite sides of the paper towards each other so that they cover the noodle mix. Starting from one of the remaining open ends, roll up into a firm parcel.
Repeat with remaining ingredients.
Serve in lunchboxes or on a platter with Vietnamese dipping sauce (optional).
Makes approximately 10 rolls.