INGREDIENTS:
Rice Paper Rolls:
12 rice paper wraps
350g cooked chicken or tofu
1 medium carrot
1 small cucumber
1 red or yellow capsicum
½ cup of red cabbage (grated or thinly sliced)
1 cup of lettuce leaves
1 cup of fresh mint/basil/coriander
60g rice vermicelli
1 tsp sesame seeds, toasted
Maple Soy Dipping Sauce:
3 tbsp Lee Kum Kee Gluten Free Soy Sauce
2 tbsp maple syrup
½ tsp crushed or grated ginger
METHOD:
1. Prep the vegetables by slicing the carrot, cucumber and capsicum into thin strips/match sticks). Thinly slice the cabbage and wash the lettuce leaves. Finely chop the mint.
2. If needed cook the chicken or tofu (this will add extra cook time) - we just used some leftover chicken.
3. Boil the rice vermicelli for 2 minutes. Then drain and toss with a little bit of olive oil.
4. Make the dipping sauce by whisking together the soy sauce, maple syrup and crushed ginger. Taste the sauce and adjust as needed. You could add a little squeeze of lemon juice or a couple of drops of sesame oil if you are feeling adventurous. A pinch of chilli flakes or sesame seeds would also work too!
5. Thinly slice the chicken or tofu.
6. Fill a large bowl with warm water (flat pasta bowl or baking pan also works well). One at a time dip the rice paper wrapper into the warm water until you feel it start to soften (15 to 20 seconds or follow packet instructions). Then place the wrapper on a damp tea towel.
7. On the bottom third of the wrapper place a few carrot, capsicum, and cucumber sticks, as well as a sprinkle of red cabbage. Then add a small layer of cooked chicken, chopped mint and lettuce. Try not to overstuff the roll otherwise things will get messy!
8. Roll it up. The tighter the better for rice rolls. Fold the two small sides up (like a burrito), then gently pull up the bottom of the roll and roll over the filling (as you roll tuck the filling in using your hands).
9. After wrapping each roll place on a plate, cut in half and sprinkle with sesame seeds. Serve with the soy maple dipping sauce.
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Recipe provided by CNZ Food Ambassador Alana Scott of alittlebityummy.com