These fresh rice paper rolls make the perfect DIY entertaining fare. Prepare all the ingredients beforehand, then let the guests assemble their own. You can also assemble them ahead of time for lunchboxes or picnics- just make sure you cover them tightly with plastic wrap to prevent them from drying out.
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, plus extra, to serve
12 rice paper rounds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a non-stick frying pan over medium heat. Add the chicken breast and cook for five minutes on each side or until cooked through. Remove fromt the heat and stand until cool enough to handle, then 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.