Chicken, carrot and capsicum rice-paper rolls
A simple lunch or snack.
Photo: Natalie Boog
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- extra virgin olive oil
- 1 large chicken breast fillet (about 250g)
- 1 red capsicum
- 1 carrot (peeled)
- leaves from 1 small butter lettuce
- 1 cup bean sprouts
- 12 small sprigs mint
- rice paper
Place 1 tbsp extra virgin olive oil in a frying pan over medium heat.
Pan-fry 1 large chicken breast fillet (about 250g) for about 5 minutes each side or until browned and cooked through. Cool and cut into strips.
Cut 1 red capsicum and 1 carrot (peeled) into strips. Separate leaves from 1 small butter lettuce. Rinse and drain 1 cup bean sprouts and 12 small sprigs mint.
To make rolls
Dip 1 rice-paper round briefly into warm water and drain. Top rice paper with a lettuce leaf, some chicken, capsicum and carrot strips, a few bean sprouts and a mint sprig. Fold sides in and roll up firmly.
Repeat to make 12 rolls. Serve with hoi sin sauce for dipping.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store