These chicken rice paper rolls are packed with fresh vegetables that are high in dietary fibre. One serve contains almost one-third of your daily fibre needs.
Ingredients
100g dried rice vermicelli noodles
1 medium (200g) cooked chicken breast, shredded (see tip)
2 tablespoons Celebrate Health Sweet Chilli Sauce, plus ΒΌ cup extra
12 large rice paper rounds
1 red capsicum, thinly sliced
1 Lebanese cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
1 avocado, cut into 12 slices, lengthwise
12 fresh coriander sprigs
1 tablespoon lime juice
1 tablespoon chopped unsalted roasted peanuts
Method
Place vermicelli noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain. Combine noodles, chicken and 2 tablespoons Celebrate Health Sweet Chilli Sauce in a medium bowl
Fill a large bowl with warm water. Dip 1 rice paper round into the water for 3-5 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Top with some capsicum, cucumber, noodle mixture, carrot, avocado and a coriander sprig. Fold up the base to enclose the filling. Fold sides over towards the centre. Roll up, to enclose the filling. Repeat to make 12 rolls
Combine extra Celebrate Health Sweet Chilli Sauce and lime juice in a small bowl. Top with chopped peanuts. Serve rolls with the sauce
