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How to make Chicken and wasabi rice paper rolls

Yield = 20
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 2 (about 400g) single chicken breast fillets
  • 1 x 125g pkt rice vermicelli noodles
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 1 tablespoon hot water
  • 1 1/2 teaspoons wasabi paste
  • 4 green shallots, ends trimmed, finely chopped
  • 1 fresh red birdseye chilli (or to taste), finely chopped
  • Pinch of salt
  • 20 round (16.5cm-diameter) rice-paper sheets
  • 1 x 100g pkt snow pea sprouts
  • 1 medium (about 160g) red capsicum, halved, deseeded, thinly sliced
  • 1 medium (about 100g) carrot, peeled, cut into thin matchsticks
  • Lime wedges, to serve

Method

  • Step 1 Half-fill a medium saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to low. Add the chicken and simmer, covered, for 10 minutes or until just cooked. Transfer to a plate and set aside for 15 minutes to cool. Shred chicken into thin strips.
  • Step 2 Meanwhile, place the vermicelli in a medium heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Refresh under cold running water. Drain. Transfer to a large glass bowl. Use kitchen scissors to coarsely cut into short lengths.
  • Step 3 Combine the mayonnaise, hot water and wasabi paste in a bowl. Add to the noodles along with the green shallot, chilli and chicken, and stir to combine. Taste and season with salt.
  • Step 4 Soak a rice-paper sheet in a dish of warm water for 30 seconds or until soft and pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few snow pea sprouts, and a little capsicum and carrot down the centre of the sheet. Top with chicken mixture. Fold in 1 end and roll up tightly to enclose the filling and form a cigar shape. Place on a serving plate. Repeat with the remaining rice-paper sheets and chicken mixture to make 20 rolls.
  • Step 5 Serve immediately with lime wedges, if desired.