Recipe

Coconut Chicken Rice Paper Rolls Recipe

Add Step-by-Step Photos	Mareelouise / All my dishes 9 months, 1 week ago Surprisingly easy to make, these rice paper rolls use chicken poached in chili and coconut milk for some extra character. Either 2 as a main or more people as a snack. Prep:25m Cook:10m Servings:2	Mareelouise
	vietnamese asian

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Fans

juliecake

grandmommy

Ingredients

400 g can coconut milk

2 tbsp fish sauce

2 tbsp lime juice

1 small red chilli, chopped

2 small red chillis, seeded and finely sliced

2 chicken breast fillets

rice paper rounds

1 cup vietnamese mint (I have some in the garden- it is as mad as European mint and has virtually taken over the whole patch!)

1 green onion

2 cups bean sprouts

50g vermicelli noodles- cooked according to the package instructions

Directions

Combine the coconut milk, fish sauce, lime juice and chopped chilli in a deep frying pan over medium heat.

Bring to the boil, add the chicken and cover with a tight fitting lid. Reduce the heat to low and cook for 8 - 10 minutes or until the chicken is cooked through.

Remove chicken from the pan, reserving the coconut sauce.

Allow the chicken to cool slightly and then shred. Set aside.

Soften a rice paper round in warm water for 30 seconds.

Place on a dry clean cloth.

Top with mint, green onion, shredded chicken, noodles, bean sprouts and sliced chilli.

Fold over each end and then roll to enclose the filling (the rice paper rolls I used had a really easy to follow diagram on them).

Repeat with remaining ingredients.

Slice rice paper rolls in half and serve with coconut sauce.

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