U3A Recipe Exchange

Ingredients

·        20 sheets rice paper wrapper

·        2 medium lean chicken breast

·        1 pack of firm honey, soy tofu

·        1 bunch fresh mint

·        ½ bunch fresh coriander

·        2 cups fresh bean sprouts

·        Vermicelli rice noodles (cooked)

·        1 cup cos lettuce

·        1 medium cucumber

·        1 medium peeled carrot

·        ¼ cup fish sauce

·        ¼ cup sweet chilli sauce

·        4 lemons

·        2 tbsp vegetable oil

Instructions

01.       Cook the chicken and tofu separately in a pan with the oil.

02.       Remove the mint and coriander leaves from their stems.

03.      Cut the cucumber and carrot in half lengthways, and then slice very thinly.

04.       Shred the lettuce leaves.

05.      Boil water and pour into a large deep plate. Place a sheet of rice paper in the water for 10 seconds and remove. The rice paper will now be soft.

06.      To form the roll, place a small amount of all the fillings at the bottom of the piece of rice paper, roll over once, then bring the sides of the rice paper over the ingredients. Then, roll the rest of the paper.

07.       Serve with dipping sauce; sweet chilli, lemon and fish sauce. Serves 6.

Dietitian top tip: Reserve 1 cup of cooked chicken for chicken and corn soup.