Thai Chicken Rice Paper Rolls

These rice paper rolls are really healthy and make a lovely change now the warmer weather has arrived. Well worth the effort - these are fantastic.

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Step 1

To make Thai chicken: Heat a frying pan over medium heat. Add the oil, then add the garlic and ginger and chilli and cook for 1 minute. Add chicken mince and cook, breaking it up with a wooden spoon, for 5 minutes or until almost cooked. In a small bowl mix together the fish sauce, oyster sauce, water and cornflour. Stir in to the chicken mixture. Cook for 1-2 minutes to allow the flavours to blend and the sauce to simmer and thicken slightly.

Step 2

Place rice vermicelli noodles into boiling water for 2 minutes. Drain and rinse in a colander with cold water. Set aside.

Step 3

To assemble rice paper rolls: Fill a large shallow dish (I use a frying pan or pizza tray) with warm water. Dip one wrapper at a time into the water for a few seconds to soften. Lay wrapper on a board and place thai chicken mixture, a handful of noodles, mint, coriander, carrot and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.

Step 4

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.