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Bronwyn's Rice Paper Rolls

Vegetarian spring rolls with tofu, marin


Rice Paper

250 grams chicken mince

1 Spring onion

2 Rice vermicelli cakes

20 Snow Peas sliced into julienne strips

2 Carrots sliced into julienne strips

1 sleeve Mint washed and leaves removed ready for use

1 sleeve Coriander washed, diced ready for use

OPTIONAL SUBSTITUTION: 2 chicken breasts poached for fifteen minutes then sliced and marinated in marinade

1 teaspoon ginger, 1 teaspoon sesame oil, 1 tablespoon sweet soy sauce for 2 minutes


1.Add 2 rice cakes to 2 cups boiling water along with 1 stock cube. Microwave for 2 minutes. Add 1 tablespoons hoi sin sauce and 1 teaspoon soy sauce.

2. Cook for two minutes until rice noodles are soft.

3. Cook chicken mince and spring onion in a frying pan on medium heat for eight minutes or until cooked


ADDITIONAL OPTIONAL SUBSTITUTION: Poach 2 chicken breasts in boiling water. Bring to boil and allow to simmer for 15 minutes.

4. Place all the above sliced ingredients including the chicken and noodles on a large platter.

5. Wet each piece of rice paper for fifteen seconds on a large flat bowl on the table.

​6. Place a mixture of the above ingredients in the centre of the paper, (2 mint leaves, a sprinkle of coriander, 4 snow pea strips, 4 carrot strips, 2 tablespoons of chicken mince, 1-2 tablespoon noodles.)

​7. Roll up rice paper wrapping the sides over like an envelope and then rolling up.


Serve with 2 tablespoon of sweet chilli sauce and a tablespoon of soy sauce mixed together as a dipping sauce.


HINT: Rather than a parent making them, put a bowl of water in a large round pie plate in the middle of the table and allow each person to make their own. Each child can count the fifteen seconds to soak their rice paper before assembling them.


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