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Vietnamese cold rolls

Makes about 20

  • Rice paper rolls
  • 2 chicken breasts, diced
  • Bean sprouts (tin or bag)
  • ½ cucumber
  • 2 carrots
  • Oil
  • Mint sauce
  • Hoisin sauce
  • Teriyaki sauce
  • Warm water
  • Large dish
  • Tea towel

Fry the chicken in the oil (I do half with teriyaki sauce). Pour lukewarm water into a large dish. Place a rice paper into the water for 30 seconds, before taking it out and immediately putting on the bottom half of a tea towel. Fold over the top half of the tea towel to cover the paper and press down firmly to absorb the water.

Fill the rolls in any combinations you like. Try cucumber, carrot, bean sprouts and mint sauce for a refreshing taste. You can also choose other ingredients if you fancy.

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  1. Great recipe Jenny!
    These were my absolute favourite snack when I was at uni and now I’m going to be making them and gorging myself…
    Oh, dear…

  2. hahah, if you do, can you upload a picture please! Of the rolls that is, not you gorging yourself!

  3. Good stuff, Carla! At least you’ll be gorging on healthy stuff… as I will be with your salmon – ginger and orange, it’s a great idea (which I said to Matt and Lau a while back!)

    Matt, I’m a bit hamstrung with uploading any pix at all at the moment, but hopefully I will get technologically capable soon enough! (ie get the right cable!)

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