Vietnamese chicken rice paper rolls | Women's Weekly Food
You'll love these Vietnamese rice paper rolls with the fresh crunch of mint and capsicum, paired with a tangy dipping sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon peanut oil
- 2 chicken breast fillets (340g)
- 24 x 17cm-square rice paper sheets
- 1 red capsicum (150g), sliced thinly
- 1 1/4 cup (100g) bean sprouts
- 1 cup firmly packed fresh mint leaves
- 1 cup firmly packed fresh coriander leaves
- Dipping sauce
- 1 clove garlic, crushed
- 2 tablespoons fish sauce
- 1/4 cup (60ml) lime juice
- 1/4 cup (60ml) oyster sauce
- 1/4 cup (65g) finely grated palm sugar
- 2 fresh small red thai chillies, chopped finely
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