Vietnamese BBQ Chicken Rolls

Vietnamese BBQ Chicken Rolls

These are very popular for a snack or light lunch and you can serve them with a variety of dipping sauces including Kecap Manis or soy sauce.

CAL P/SERVE
128
kJ P/SERVE
534
FAT P/SERVE
3.4g
CARBS P/SERVE
11.5g
PROTEIN P/SERVE
11.4g
SUGAR P/SERVE
4.8g
SODIUM P/SERVE
210g
FAT
%
2.3%
ENERGY RDI%
6.1%

In this recipe we've included the details of a sweet chilli dipping sauce that we particularly like. The BBQ chicken does make this dish more filling that vegetarian Vietnamese Rolls.

Ingredients

Vietnamese Rolls

  • 150g Shredded BBQ Chicken (1 Breast)
  • 100g vermicelli noodles
  • 125 g (approx 12) rice paper rounds (approx 22 cm in size)
  • 100g capsicum, finely slices 
  • 50 g Lebanese cucumber, deseeded and finely sliced
  • 50 g spring onions, finley sliced
  • 60g carrot, finely sliced

Dipping sauce

  • 30g sweet chilli sauce
  • 20g orange juice

Method

  1. Pour boiling water over vermicelli noodles and let sit approx 8-10 minutes or until cooked through – drain.
  2. Place rice paper in warm water for approx 40 seconds or until softened and place on bench.
  3. Place vermicelli noodles on end of rice paper, topping with capsicum, cucumber spring onion and hand carrot. Roll up and fold ends in and cut in halves if desired.
  4. To make dipping sauce mix sweet chilli sauce and orange juice together and serve with rice paper rolls. Rolls are best eaten and made on day.

Nutrition Table

Servings: 4 Serving size:142g
Average Serve Average 100g
Energy 534 kJ 376 kJ
  128 Cal 90 Cal
Protein 11.4 g 8.0 g
Fat, total 3.4 g 2.4 g
- Saturated 0.9 g 0.7 g
Carbohydrate 11.5 g 8.1 g
- Sugars 4.8 g 3.4 g
Sodium 210 mg 148 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. For permission to use this recipe on your website or blog, or have exclusive recipes developed for you, contact [email protected]

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