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Fresh Chicken Rice Paper Rolls with Shredded Chicken Breast

Make light, refreshing rice paper rolls filled with crisp veggies and Moira Mac’s Classic Shredded Chicken. Perfect for healthy meals or snacks, this dish is a tasty addition to your favourite shredded chicken recipes.
15

min

6

serves

Dinner

Ingredients

  • 300g Moira Mac’s Classic Shredded Chicken
  • 150g packet Rice paper rolls
  • 100g Vermicelli, cooked, strained and cooled
  • 1 cup Shredded red cabbage
  • 2 carrots, peeled and shredded
  • 2 Cucumbers, sliced into batons
  • 1/2 bunch mint, leaves picked
  • 2 tablespoons Sweet chilli sauce
  • 1 tablespoon Soy sauce
  • 2 teaspoons Sesame oil
  • Juice from 1 Lime
  • 1 shallot, shredded
  • Black Sesame seeds , to serve

Method

  1. Place rice paper rounds into warm water, working one at a time, until slightly softened. Transfer onto a wet chopping board.
  2. Place desired ingredients into centre of the round and top with pieces of Moira Mac’s Classic Shredded Chicken.
  3. Roll up one end over the filling, then fold in the sides and continue rolling until sealed.
  4. Repeat with remaining rice paper rounds.
  5. Combine sauce ingredients in a small bowl and stir well to combine.
  6. Sprinkle rice paper rolls with sesame seeds and serve with dipping sauce.

Recipe Featuring Moira Mac’s

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