Purple Rice Paper Rolls with Chicken
Rice paper rolls packed with crunchy carrots, juicy cucumber and crispy chicken steaks. This is a really fun DIY meal to make with the whole family if you're looking to get the kids involved in dinner!
- Vermicelli noodles (1 nest)
- 1 pack of purple rice paper rolls (or sub for regular ones if you can't find purple)
- 2 Satay Chicken Steaks (Sub for any other Chicken Steak flavour if needed - Yakitori would also be great!)
- ½ cucumber
- ½ carrot
- Purple cabbage
- Cook chicken steaks on a medium hot pan until cooked through, then set aside and allow to cool slightly. Once they're cooler, slice and set aside.
- Thinly julienne carrot and cucumber and set aside. Thinly slice cabbage, and pick coriander leaves.
- Boil the jug and add hot water to a bowl with vermicelli noodles, completely covering with water. Allow to cook through to packet directions (usually a few minutes), then drain to stop them overcooking and set aside.
- Fill up another bowl with cold water, big enough to submerge a sheet of rice paper. Set up your rice paper rolling station with a section for each ingredient, a chopping board to roll on, and your bowl of water as below:
- Dip a rice paper sheet into the water then lay out on your chopping board. Add noodles, then veggies, then chicken, topped off with coriander leaves. Fold in the ends of the roll then roll like a burrito fully sealing the contents in the rice paper. The rice paper becomes more tacky the longer it's out of the water, so you'll want to find the perfect timing sweet spot where it's not too firm to stick, and not so floppy it tears. This can take a couple of tries to get used to but you'll get the hang of it quickly!
- Serve with your favourite dipping sauces like hoisin or sweet chilli, and enjoy!
Rice paper rolls are best when they're fresh, so we recommend just making as many as you feel like on the day, and then if you have any leftover ingredients - you can whip up a vermicelli noodle salad for your next meal!