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Chicken and Mint Salad Rolls
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 of rice paper
© Annabel Langbein Media
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.
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