ANNABEL'S ONLINE LESSONS

Eat Fresh - Chicken & mint salad rolls

Chicken & mint salad rolls

Prep	30 minutes
Serves	8-10

100g rice vermicelli noodles
1 iceberg lettuce, very finely shredded
1 large carrot, peeled and coarsely grated
½ tsp sugar
1 cup torn mint leaves (60-70 leaves)
3 tbsp chopped coriander leaves
2 cooked chicken breasts (200-250g), very finely shredded
30 small or 20 large rounds
rice paper

The kids often whip up rice-paper salad rolls like these for a summer snack. They are wonderfully light and refreshing to eat. Adding lots of mint is the key to their zingy taste. They can also be made with pork or shrimps.

Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors.

Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and chicken.

Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)

Place a small handful of the chicken mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will hold their shape for 24 hours. Serve with peanut chilli dipping sauce.

Vegetarian salad rolls

Omit the chicken and substitute 1 cup bean sprouts and 2 lebanese cucumbers, seeded and cut into thick matchsticks.

Prawn salad rolls

Use 200g cooked prawn meat, chopped, in place of chicken.