This Australia Day you don't have to stick to the usual meat pies and sausage sizzle fanfare. For a healthier and lighter alternative, try these fresh rice paper rolls.
Place noodles in a bowl and cover with boiling water. Allow to soften for 3-5 minutes, rinse with cold water, then drain thoroughly.
Chop and prepare all ingredients and have them lined up so you can operate an assembly line and don't forget to add anything.
When ready to assemble the rolls, lay a damp cloth on the bench (this helps stop the rice paper from sticking). Fill a shallow dish with warm water. Dip rice paper wrappers one at a time into the water for 15-30 seconds, holding a small part of the wrapper. When soft, place on the damp cloth. Place chicken along the middle of the wrapper. Top with a pinch of cooked noodles and a couple of slices of capsicum, carrot, cucumber, spring onion, bean shoots and avocado. Add a mint leaf and sprinkle with coriander leaves.
Fold ends in and roll up firmly to enclose filling. Repeat with the remaining rice paper wrappers and ingredients. Serve with Vietnamese Dipping Sauce.
For the dipping sauce:
Place sugar and hot water into a jar and shake until sugar is dissolved. Allow to cool a little, then add fish sauce, garlic and chilli, and when cool add lime juice. Shake again to combine. Makes about 1 cup.
Most of the preparation time is taken up with chopping the ingredients. Once they are all ready to go, it is really quick and easy to put them together. If you make these ahead of time, cover with a damp tea towel and cover with plastic wrap to avoid them drying out.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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