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.
- 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
- 30g sweet chilli sauce
- 20g orange juice
- Pour boiling water over vermicelli noodles and let sit approx 8-10 minutes or until cooked through – drain.
- Place rice paper in warm water for approx 40 seconds or until softened and place on bench.
- 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.
- 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.
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|
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