Serves: 12
Time to make: 20 mins
Total cost:$7.80 / $0.65 per serve
(at time of publication)
Serves: 12
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
| Kilojoules | 390kJ |
| Calories | 93cal |
| Protein | 6.6g |
| Total fat | 1.6g |
| Saturated fat | 0.5g |
| Carbohydrates | 12.6g |
| Sugars | 2.3g |
| Dietary fibre | 0.8g |
| Sodium | 164mg |
| Calcium | 10mg |
| Iron | 0.3mg |
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
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
