Cuisine Category

Thai recipes

Chicken and vegetable rice paper rolls recipe

Back to search results

Add a comment

Enlarge text

Rate this recipe

Cuisine: Thai
Servings: Serves 10 or more
Cooking Time: Less than 15 minutes
Course: Entree, Finger food

Ingredients

1 tsp olive oil
1 chicken breast
½ telegraph cucumber, shredded
1 carrot, shredded
2 shallots, sliced
¼ cup mint leaves
¼ cup crushed peanuts
1 tbsp sweet chilli sauce
12 rice paper rounds

View conversion table

Preparation

Heat the oil in a non-stick frying pan over medium heat. Add the chicken breast and cook for five minutes on each side.

When the breast is cool enough to handle, shred the meat.

Place the shredded chicken, cucumber, carrot, shallots, mint, nuts and sweet chilli sauce into a large bowl and mix to combine.

To assemble the rice paper rolls, soak a sheet of rice paper in warm water for 30 seconds or until it softens.

Place the rice paper onto a flat surface and place some mixture halfway between the bottom and the centre, then turn up the bottom of the wrapper to cover the filling. Holding the filling in place, fold in the two sides, then roll up. Repeat.

Serve with extra sweet chilli sauce. Makes 12

If you enjoyed this Chicken and vegetable rice paper rolls recipe then browse more Thai recipes and our most popular hainanese chicken rice recipe.

Thai Restaurants

Displaying 10 of 823 Thai Restaurants.

	Restaurant	Book Online	Suburb
1.	Bank's Thai Restaurant		Enmore
2.	Pavilion Hotel		Sydney
3.	Asian Gateway		Nightcliff
4.	Ayutthaya		Belconnen
5.	Dickson Asian Noodle House		Dickson
6.	Lemon Grass Thai City		City
7.	Sukothai		Yarralumla
8.	Thai Amarin		Kingston
9.	Thai Garden		Dickson
10.	Three Mothers Thai		City

View all Thai restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Glossary

Fish Herb

Fish herb (Diep Ca & Cang Cua) is considered by some as an acquired taste as it has a definite fishy smell and flavour. Often used in soups.