How to make it

  • Half-fill a medium saucepan with water. Cover and bring to the boil over high heat. Reduce heat to low. Add chicken and ginger and simmer, uncovered, for 25 minutes or until chicken is just cooked through. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred and place in a large bowl with the rocket and coriander.
  • Meanwhile, cook noodles in a medium saucepan of salted boiling water for 5 minutes or until tender. Drain and refresh under cold running water.
  • Place wasabi powder and water in a jug and stir until smooth. Add sweet chilli sauce and soy sauce and stir until combined. Drizzle over chicken mixture and gently toss to combine.
  • Soak 1 rice-paper sheet at a time in a shallow dish of warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Place 3 slices of radish down the centre. Top with approximately 1 Ã?½ tablespoonfuls of chicken mixture, some noodles and sprinkle with some of the fried shallots. Fold in sides and roll up to enclose filling. Transfer to a tray. Repeat with remaining rice-paper sheets, chicken mixture, noodles and fried shallots. Serve with soy sauce.

Reviews & Comments 5

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  • sola 10 years ago
    Thnak you I've been looking for a recipe like this.I have 2 packs of wrappers waiting.Been wanting to try making these for a long time.They dont keep though,do they?Have to be eaten same day??
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  • nakedchef 11 years ago
    I love rice paper roll, I order every time I go to vietnamese restaurant, till they taught me how to make them my self :)
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  • kukla 11 years ago
    These look very good, Jackkekempsey. Thank you for the recipe.
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  • jackkekempsey 11 years ago
    tooo yummy
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  • scrumptious 11 years ago
    What a gorgeous photo! I love these fresh rolls. This recipe sounds wonderful.
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