Chicken & Herb Rice Paper Wraps with Dipping Sauce
- Number of Servings: 24
Ingredients
1 cooked chicken breast1 medium carrot, peeled & cut into 6cm long julienne24 large mint or Vietnamese mint leaves1 cup coriander leavesSmall bundle chives, trimmed to same length as carrots1 cup very fresh bean sprouts1 cup baby rocket leaves, trimmed20 rice paper wrappersDIPPING SAUCEJuice of 3 limes3 Tbsp fish sauce1 Tbsp sugar1 hot red chilli, deseeded & finely sliced1 Tbsp finely grated ginger
Remove skin and any fat from chicken, then slice it as thinly as possible across the grain. Prepare carrot, herbs, bean sprouts and rocket.
If not serving them immediately, put the rice paper rolls on a plate lined with a double piece of obsorbent kitchen paper that has een run under the cold tap and gently squeezed. Drape the rolles with another two pieces of damp absorbent paper, then cover in plastic wrap and refrigerate for up to two hours.
Put the lime juice, fish sauce, sugar and chilli in a small bowl, squeeze the juice from the ginger and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
If not serving them immediately, put the rice paper rolls on a plate lined with a double piece of obsorbent kitchen paper that has een run under the cold tap and gently squeezed. Drape the rolles with another two pieces of damp absorbent paper, then cover in plastic wrap and refrigerate for up to two hours.
Put the lime juice, fish sauce, sugar and chilli in a small bowl, squeeze the juice from the ginger and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 48.4
- Total Fat: 0.1 g
- Cholesterol: 1.7 mg
- Sodium: 109.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.2 g
- Protein: 1.2 g
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