Ingredients
- Rice Flour Pancakes (100g)
- Rice Noodles (50g)
- Chicken Breast (1)
- Carrots (1 sliced)
- Cucumber (1 sliced)
- Red Pepper (1 sliced)
- Lettuce (To serve)
- Coriander (To serve)
- Mint (To serve)
- Fish Sauce (4 tablespoons)
- Rice Vinegar (2 tablespoons)
- Lime (Juice of 1/2)
- Red Chilli (1 sliced)
- Salt (To taste)
- Black Pepper (To taste)
Instructions
Steps
- Soak rice flour pancakes according to package instructions or in boiling water for about 30 seconds. Remove and let them cool on kitchen paper. Soak rice noodles based on package directions, then drain and cut into 2cm strips.
- Place a rice pancake on a flat surface and add some rice noodles, chicken, sliced carrots, cucumber, and red pepper about a third of the way up the pancake, leaving a 1cm border on the sides. Fold the sides over the filling and roll it up tightly to form a cigar shape. Keep the rolls in the fridge covered with moist kitchen paper for up to one day.
- Combine the ingredients for the dipping sauce in a bowl. To serve, arrange the rolls on a plate alongside lettuce, coriander, and mint. When ready to eat, wrap each roll in a piece of lettuce with a sprig of herb and dip into the sauce.