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    Roast Chicken Rice Paper Rolls (Makes 16)

    A light and tasty option ideal for picnics, lunch or pre-dinner entrée..




    1 roast chicken
    1 punnet (100g) snowpea sprouts
    16 x 16.5cm square rice paper sheets
    4 green onions, sliced thinly lengthways
    2 lebanese cucumbers, sliced lengthways into 16 parts of equal size

    1/4 cup (60ml) hoisin Sauce
    1 tablespoon plum sauce


    1. Remove skin and meat from chicken, discard bones; slice meat thinly.
    2. Place on sheet of rice paper in medium bowl of warm water until softened slightly; lift sheet carefully from water. Place on board; pat dry with absorbent paper.
    3. Place some of the chicken, cucumber, onion, snowpea sprouts and 1 teaspoon of the combined sauces in the centre of sheet.
    4. Fold bottom half of the rice paper up, fold sides in, roll over to enclose filling, allowing sprouts to come slightly above the edge.
    5. Repeat with remaining rice paper sheets and remaining ingredients.

    TIP: Make double the quantity of sauce for dipping.