Time to make: 20 mins
Total cost:$7.80 / $0.65 per serve
(at time of publication)
150g snow peas, trimmed, shredded
250g cooked chicken-breast fillet, shredded
1 1/2 tablespoons gluten-free hoisin sauce
12 x 20cm-diameter rice-paper rounds
1 small red capsicum, deseeded, thinly sliced
1 large carrot, peeled, cut into long thin matchsticks
12 large mint leaves
Place snow peas in a small heatproof bowl and cover with boiling water. Blanch snow peas for 30 seconds, then rinse under cold running water; drain well. Place chicken and hoisin sauce in a medium bowl; toss to combine.
Soak each rice-paper round, dipping them individually into a separate bowl of hot water, for 10–20 seconds, then place on a clean kitchen cloth to absorb any excess water.
Place a few chicken shreds in the centre of 1 rice-paper round. Add a little hoisin sauce and top with some snow peas, capsicum, carrot and 1 large mint leaf. (Be careful not to overfill.) Roll rice paper to enclose filling, tuck in ends, then continue to roll firmly to form a roll. Place roll under a slightly damp cloth (to retain moisture). Repeat with remaining rice-paper rounds and fillings, continually placing finished rolls under damp cloth.
If you’re having canapés before the main meal, stick to three or four pieces.
If canapés are your main meal, aim for six to eight pieces.
You can serve these rice-paper rolls with gluten-free tamari if desired.
Recipe by: Liz Macri
First published: December 2013