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Method
Step 1
Combine the slaw and mint in a medium bowl. Whisk the chilli sauce, lime juice, soy sauce and sesame oil in a small bowl until combined. Add to the slaw and toss to combine.
Step 2
Fill a shallow dish with warm water. Dip 1 rice paper sheet in the water, then drain and place on a clean board (it will continue to soften on standing).
Step 3
Arrange one-sixth of the slaw mixture over the centre of the rice paper sheet. Top with one-sixth of the chicken. Fold the edge of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose.
Step 4
Repeat with the remaining rice paper sheets, slaw mixture and chicken to make 6 rice paper rolls.
Store it: Keep rolls, covered, in the fridge for up to 1 day. Wrap individually in plastic wrap or paper towel before adding to lunch boxes.
Fresh-tasting and delicious, these chicken rice paper rolls are packed with flavour. Quick to make, they’ll be your new lunch box go to.
Method
Step 1
Combine the slaw and mint in a medium bowl. Whisk the chilli sauce, lime juice, soy sauce and sesame oil in a small bowl until combined. Add to the slaw and toss to combine.
Step 2
Fill a shallow dish with warm water. Dip 1 rice paper sheet in the water, then drain and place on a clean board (it will continue to soften on standing).
Step 3
Arrange one-sixth of the slaw mixture over the centre of the rice paper sheet. Top with one-sixth of the chicken. Fold the edge of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose.
Step 4
Repeat with the remaining rice paper sheets, slaw mixture and chicken to make 6 rice paper rolls.
Store it: Keep rolls, covered, in the fridge for up to 1 day. Wrap individually in plastic wrap or paper towel before adding to lunch boxes.
