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.
Serves66
Prep time20 mins20 minutes
Ingredients
1 cup (100g) Coles Beetroot Slaw
1/4 cup mint leaves, torn
2 tbs sweet chilli sauce
1 tbs lime juice
2 tsp soy sauce
1 tsp sesame oil
6 rice paper sheets
1 cup (160g) shredded roast chicken
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
