How to make it

  • 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.

People Who Like This Dish 3
Reviews & Comments 3

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    " It was excellent "
    juliecake ate it and said...
    I would really love this! thanks.
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  • cabincrazyone 10 years ago
    Sound really good! I enjoy finger foods like this. Thanks
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    " It was excellent "
    grandmommy ate it and said...
    A tasty sounding recipe! Great flavors going on here. A 5 I'm sure. Thanks for the post.
    Was this review helpful? Yes Flag

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