Vietnamese rice paper rolls

Vietnamese rice paper rolls

Vietnamese rice paper rolls

1 tablespoon peanut oil
2 chicken breast fillets (340g)
24 x 17cm-square rice paper sheets
1 small red capsicum (150g), sliced thinly
1 ¼ cups (100g) bean sprouts
1 cup firmly packed fresh mint leaves
1 cup firmly packed fresh coriander leaves
1 clove garlic, crushed
2 tablespoons fish sauce
¼ cup (60ml) lime juice
¼ cup (60ml) oyster sauce
¼ cup (65g) finely grated palm sugar
2 fresh small red thai chillies, chopped finely

Make dipping sauce.

Heat oil in small frying pan; cook chicken until browned all over and cooked through. Stand 10 minutes; slice thinly into 24 pieces.

Place one sheet of rice paper in medium bowl of warm water until just softened; carefully lift from water. Place on board; pat dry with absorbent paper. Position rice paper in diamond shape; place chicken slice vertically down centre of rice paper, top with capsicum, sprouts, mint and coriander.

Fold bottom corner over filling; roll rice paper from side to side to enclose filling. Repeat with remaining rice paper sheets and filling.

Serve rice paper rolls cold with dipping sauce.

DIPPING SAUCE Combine ingredients in small saucepan; stir over medium heat until sugar dissolves. Refrigerate until cold.


Chicken can be cooked a day ahead. Cover, refrigerate until required.

Dipping sauce can be made a day ahead. Cover, refrigerate until required.

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