Not only are these rolls packed with fresh and nutritious ingredients, but they’re also a light yet satisfying meal that’s perfect for any occasion, whether it’s a casual lunch or a more festive gathering. The combination of crunchy vegetables, creamy avocado, succulent prawns and tender chicken creates a symphony of textures and flavours that will delight your palate.
Ingredients:
- 50g rice vermicelli noodles
- 1 carrot, peeled
- 1 avocado, peeled and destoned
- ¼ cucumber
- 8 rice paper wrappers
- 8 king prawns, peeled and cooked
- 8 mint leaves
- ½ cooked chicken breast, chopped
- sweet chilli sauce, to serve
Method of preparation:
Prepare the noodles:
Soak the rice vermicelli in hot water for about 2-3 minutes until tender. Drain and set aside.
Chop the carrot and cucumber into thin strips the size of matchsticks.
Cut the avocado into thin slices.
Dip a rice paper wrap in warm water for a few seconds to soften.
Lay the wrap flat on a clean, damp cloth.
Place a small amount of noodles, carrot, cucumber and a slice of avocado in the centre of the wrap.
Add a mint leaf, a prawn and some shredded chicken on top of the vegetables.
Fold the bottom half of the rice paper over the filling.
Fold in the sides and roll up tightly. Repeat with the rest of the ingredients.
Cut the rolls in half diagonally and serve with sweet chilli sauce for dipping.
