This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
To make the dipping sauce, combine lime juice, fish sauce with the Maggi Chilli Sauce in a small bowl and set aside.
Prep the veg
10 Min
Wash the veg and then slice into fine shreds or ribbons.
Step 2
10 Min
Fill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel.
Step 3
4 Min
Place a small amount of the prepared vegetables and shredded chicken in the centre of rice paper. Top with a few mint leaves (you can use coriander as well or instead if you like). Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely.
Step 4
5 Min
Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.
Make the dipping sauce
of
5
To make the dipping sauce, combine lime juice, fish sauce with the Maggi Chilli Sauce in a small bowl and set aside.
Prep the veg
of
5
Wash the veg and then slice into fine shreds or ribbons.
Step 2
of
5
Fill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel.
Step 3
of
5
Place a small amount of the prepared vegetables and shredded chicken in the centre of rice paper. Top with a few mint leaves (you can use coriander as well or instead if you like). Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely.
Step 4
of
5
Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.
Recipe as PDF
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