Teriyaki chicken rice paper rolls | Women's Weekly Food
Quick and easy teriyaki chicken rice paper rolls for sharing with dinner guests. Perfect starter dish!
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 cup (160g) shredded cooked chicken
- 1 carrot (70g), grated coarsely
- 1 red capsicum (150g), sliced thinly
- 100 grams fresh shiitake mushrooms, sliced thinly
- 50 grams snow pea tendrils
- 2 tablespoons coarsely chopped fresh coriander
- 2 tablespoons teriyaki sauce
- 1 tablespoon sweet chilli sauce
- 12 x 22 centimetres rice paper rounds
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