These simple yet tasty rolls are simply healthy.
2 breasts Chicken which was cooked in 2 tablespoon of Soy Sauce then shredded.
1/8 Chinese cabbage
1 small green capsicum thinly sliced
1 carrot cut into matchsticks
1 purple onion thinly sliced
1/2 cup fresh coriander leaves
1 lime, juiced
1/2 pack Vermicelli noodles
12 x 22cm rice paper rounds
Cook the dried vermicelli noodles to packet instructions. Drain and cool.
When you’re ready to assemble the rolls, fill a shallow dish with warm water.
Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface.
Place a chicken along a third of the wrapper. Top with noodles, capsicum, carrot, onion, coriander, and lime juice. Roll into a tight spring roll shape.
Repeat with the remaining rice paper wrappers and filling.
Serve the spring rolls whole, with sweet and Sour sauce.
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