Teriyaki Chicken Rice Paper Rolls
WITH Sarah McCarthy
Dinner/Lunch • 10 Minutes • Serves: 1 • Cost: $3.90 per Serve
A classic lunch/dinner to share with your friend, to keep each other accountable to their healthy eating goals. A quick and easy lunch or dinner. Either buy a cooked chook from the shop or cook chicken breast (see our Shredded Chicken recipe).
INGREDIENTS
- 1 cup (160g) shredded cooked chicken (roast chicken OR our Shredded Chicken recipe)
- 1 carrot, sliced thinly
- 1 red capsicum, sliced thinly
- 1 cucumber, sliced thinly
- ¼ avocado, sliced thinly
- 2 tablespoon fresh coriander
- 2 tablespoon teriyaki sauce
- 1 tablespoon sweet chilli sauce
- 4 rice paper rounds
METHOD
- Combine chicken, coriander and sauces in large bowl.
- Place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, place on board.
- Place some of the filling in the centre of sheet with the vegetables; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.
