One of the easiest meals to whip together, ricepaper rolls have long been one of my go to’s when I’m after something quick, fresh and healthy! Low in fat and packed full of fresh salad veggies and lean grilled chicken breast this meal really can’t be beat in the health department…not to mention they taste amazing!
So what you need….
1/4 packet rice vermicelli noodles
1 large chicken breast (sliced)
2 cloves garlic
tsp grated ginger
2 tsp fish sauce
juice of half a lime
1 tbs sweet chilli sauce
half an avocado
1 large carrot grated
a couple of iceburg lettuce cups
1/2 lebanese cucumber (cut into long thin strips)
handful of fresh mint leaves (or vietnamese mint!)
juice of a lime
1 tsp brown sugar
2 tbs white vinegar
3 tsp fish sauce
splash of sesame oil
sm handful coriander (finely chopped)
1/2 red chili (sliced)
What to do….
For the chicken marinade, crush up your garlic and add to a bowl with your grated ginger, fish sauce, sweet chilli sauce, lime juice and a handful of chopped coriander. Mix together and then add in your chicken, mixing it around to coat all of the meat. Set aside until ready to cook. (if possible try and do this an hour or 2 earlier to give it time to marinate!)
Then for the dipping sauce, add all your ingredients to a small serving bowl..and you’re done here!
Place your noodles into a bowl and pour over boiling water until they are all covered. Set aside for a couple of minutes until they are cooked through and then pour into a drainer and leave aside to drain well. For the salad veggies, grate your carrot, and slice up your avo, capsicum and cucumber into thin slices. Put on a serving tray/plate with the lettuce and herbs.
When you’re almost ready to serve heat some ricebran or canola oil in a fry pan and pan fry your chicken in batches.
Annnd that’s about it! Next time you’re feeling like something light and fresh while spending minimal time in the kitchen I highly recommend giving these a go! They are delicious!