chicken & kimchi rice paper rolls recipe
See our recipe for chicken & kimchi rice paper rolls. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
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Cooking tools:
- Grater
- Colander
- Kettle
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Serving bowl
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 4 cooked and thinly sliced chicken thighs, ideally free range and organic
- 1 heaped cup roughly chopped ice berg lettuce
- 1 small lebanese cucumber, sliced thinly
- 1 avocado, sliced thinly
- 1 large handful fresh basil
- 1 large handful Vietnamese mint (or regular mint)
- 3 heaped tablespoons kimchi
- 1/2 packet rice vermicelli noodles
- 1 packet rice paper roll wrappers
- 1/2 cup water
- 4 tablespoons lime juice
- 4 tablespoons fish sauce
- 3 tablespoons coconut sugar or raw sugar
- 1 clove garlic, mashed
- 1 small chilli, seeds removed and finely diced
- 1 dessertspoon finely grated carrot
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