Chicken, carrot and capsicum rice-paper rolls
“Quick ways with chicken breasts.”
- extra virgin olive oil
- 1 large chicken breast fillet (about 250g)
- 1 red capsicum
- 1 carrot (peeled)
- leaves from 1 small butter lettuce
- 1 cup bean sprouts
- 12 small sprigs mint
- rice paper
A simple lunch or snack.
Method
Place 1 tbsp extra virgin olive oil in a frying pan over medium heat.
Pan-fry 1 large chicken breast fillet (about 250g) for about 5 minutes each side or until browned and cooked through. Cool and cut into strips.
Cut 1 red capsicum and 1 carrot (peeled) into strips. Separate leaves from 1 small butter lettuce. Rinse and drain 1 cup bean sprouts and 12 small sprigs mint.
To make rolls
Dip 1 rice-paper round briefly into warm water and drain. Top rice paper with a lettuce leaf, some chicken, capsicum and carrot strips, a few bean sprouts and a mint sprig. Fold sides in and roll up firmly.
To serve
Repeat to make 12 rolls. Serve with hoi sin sauce for dipping.
