Chicken & Herb Rice Paper Wraps with Dipping Sauce

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Chicken & Herb Rice Paper Wraps with Dipping Sauce calories by ingredient


Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 24

Ingredients

    1 cooked chicken breast
    1 medium carrot, peeled & cut into 6cm long julienne
    24 large mint or Vietnamese mint leaves
    1 cup coriander leaves
    Small bundle chives, trimmed to same length as carrots
    1 cup very fresh bean sprouts
    1 cup baby rocket leaves, trimmed
    20 rice paper wrappers

    DIPPING SAUCE
    Juice of 3 limes
    3 Tbsp fish sauce
    1 Tbsp sugar
    1 hot red chilli, deseeded & finely sliced
    1 Tbsp finely grated ginger

Directions

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.