Ingredients

How to make it

  • In a non-stick skillet, cook chicken, onion and ginger over medium-high heat until chicken is no longer pink, stirring often to prevent clumping.
  • Remove from heat.
  • Stir in carrot and hoisin sauce.
  • Season with salt and pepper to taste.
  • Dip 1 rice paper wrapper in large bowl of hot water for 20 seconds or until softened.
  • Gently shake off excess water and lay on damp tea towel.
  • While filling one wrapper, soak another.
  • Place about 2-1/2 Tbsp./37 ml chicken mixture in line about one-third from bottom of wrapper.
  • Top with one-twelfth each cucumber and bean sprouts.
  • Top with a few coriander leaves.
  • Fold bottom edge of wrapper over filling; fold side edges over and roll up tightly to form roll.
  • Repeat with remaining wrappers and filling.
  • Wrap well in plastic wrap and refrigerate for up to 4 hours.
  • To serve, cut each in half diagonally and arrange on lettuce-lined platter. Serve with a small bowl of sweet red chili sauce or Hoisin sauce for dipping.
  • Makes 12 rolls, 24 pieces.
  • Note: Rice paper wrappers are sold in packages in most grocery stores and Asian stores.

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    I make these using bakes tereaki tofu in place of chicken.
    Tasty treats for parties.
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  • kukla 6 years ago
    These sound devine, Lor, and really light too :)Thanks for posting the recipe :)
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    " It was excellent "
    ahmed1 ate it and said...
    Would be great for appetizer specialy with such irresistable sauce.
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