VIETNAMESE COLD ROLLS WITH CHICKEN FREE STRIPS

COOK 15 MIN

SERVES 4

INGREDIENTS

  1. 200 gm Chicken Free Strips
  2. 1 cup finely shredded red and white cabbage
  3. 1 carrot, grated
  4. ½ cup beansprouts
  5. ¼ cup fresh coriander leaves
  6. ¼ cup fresh mint leaves
  7. 1 Lebanese cucumber
  8. ½ lime, juiced
  9. 1 tbsp light soy
  10. 12 x 22cm rice paper rounds

INSTRUCTIONS

  1. Combine cabbage, carrot, beansprouts and herbs with the lime juice and soy
  2. Remove the seeds of the cucumber and cut in to batons
  3. Place one rice paper round in a medium bowl of lukewarm water for ten seconds or until just soft. Place on a paper towel or clean tea towel.
  4. Put a couple of spoons of the vegetable mix in the centre of the rice paper.
  5. Arrange a line of Chicken Free strips along the centre, with a cucumber baton
  6. Fold the sides of the rice paper in and roll up tightly.
  7. Repeat with remaining rice paper and filling.
  8. Serve with your choice of dipping sauce