Vietnamese Chicken Rice Paper Rolls with Peanut Dipping Sauce and Cucumber Salad

Add the chicken to a pot with enough water to cover it. Bring to a gentle simmer (no big bubbles) and cook for 10-12 minutes until cooked through. Remove from pot and allow to cool a little before shredding.

Tip! Use a pot that comfortably fits the chicken but isn't too large. Don't allow the water to boil as the chicken will become tough.

Boil Kettle. Julienne carrot, 1 cucumber, capsicum. Chop lettuce leaves. Dice the remaining cucumber. Chop chilli. Pick and chop coriander and mint leaves. Add half the chopped herbs to the shredded chicken, season with salt and pepper and mix together. Place rice vermicelli noodles in a bowl and cover in boiling water. Soak for 8-10 minutes then drain.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Fill a large bowl with water. Dip the rice paper in the water for 2 seconds (they will still feel hard but will soften as you go). Place the rice paper on a board or the counter. Add the lettuce leaf, shredded chicken, julienne carrot, cucumber, capsicum and noodles to the rice paper (see photo). Fold the sides in, then the bottom and roll up.

Tip! Have some wet towels available to cover the rolls when made to stop them drying out.

Peel and mince garlic. Combine peanut butter, hoisin and rice vinegar, minced garlic, sambal olek (to taste - spicy). Mix together and add a tablespoon or two of water to loosen the sauce to desired thickness.

Mix together remaining herbs, diced cucumber and chopped chilli (to taste). Season with oil, salt and pepper.

Divide rice paper rolls between serving plates and serve with peanut dipping sauce and cucumber salad. Enjoy

Add the chicken to a pot with enough water to cover it. Bring to a gentle simmer (no big bubbles) and cook for 10-12 minutes until cooked through. Remove from pot and allow to cool a little before shredding.

Tip! Use a pot that comfortably fits the chicken but isn't too large. Don't allow the water to boil as the chicken will become tough.

Boil Kettle. Julienne carrot, 1 cucumber, capsicum. Chop lettuce leaves. Dice the remaining cucumber. Chop chilli. Pick and chop coriander and mint leaves. Add half the chopped herbs to the shredded chicken, season with salt and pepper and mix together. Place rice vermicelli noodles in a bowl and cover in boiling water. Soak for 8-10 minutes then drain.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Fill a large bowl with water. Dip the rice paper in the water for 2 seconds (they will still feel hard but will soften as you go). Place the rice paper on a board or the counter. Add the lettuce leaf, shredded chicken, julienne carrot, cucumber, capsicum and noodles to the rice paper (see photo). Fold the sides in, then the bottom and roll up.

Tip! Have some wet towels available to cover the rolls when made to stop them drying out.

Peel and mince garlic. Combine peanut butter, hoisin and rice vinegar, minced garlic, sambal olek (to taste - spicy). Mix together and add a tablespoon or two of water to loosen the sauce to desired thickness.

Mix together remaining herbs, diced cucumber and chopped chilli (to taste). Season with oil, salt and pepper.

Divide rice paper rolls between serving plates and serve with peanut dipping sauce and cucumber salad. Enjoy