Tuesday, 17 July 2012

Rice Paper Rolls

This is a nice light, gluten-free, low-fat snack or lunch.
The recipe makes 10 rolls.

1 skinless chicken breast fillet
1tsp soy sauce (gluten-free)
10 sheets rice paper
2 cups shredded vegetables (I cheat and use Woolworths rainbow salad. Otherwise use a mix of your choice of salad veges, such as carrot, celery, mung beans, mushrooms, and shred finely)

  1. Sprinkle soy sauce over chicken breast, and cook in microwave according to your microwave's directions. 
  2. Finely shred the cooked chicken.
  3. Place a sheet of rice paper on a dinner plate. 
  4. Brush rice paper with a pastry brush dipped in water. 
  5. Once rice paper has softened, place about a tenth of the chicken and about a tenth of the salad on one end of the paper.
  6. Roll the paper up, tucking in the sides to make a sealed packet.
  7. Repeat with the rest of the ingredients.
  8. Rice paper rolls can be stored in a sealed container in the fridge, if needed.
  9. To serve, cut each roll in half on an angle.
  10. Can be served as is, or with your favourite Asian dipping sauce.
(I've typed the recipe into Calorie King each roll is approximately 65 calories/ 265 kilojoules, and contains about half a gram of fat. This does not include dipping sauces.)

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