nicolette@theyardgym.com.au
Sweet Chili Chicken Summer Rolls
25 minutes
Rice Vermicelli Noodles
Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
Rice Paper Wraps Basil Leaves Cucumber (medium, julienned) Carrot (medium, julienned) Chicken Breast, Cooked (shredded) Lime (medium, juiced) Sweet Chili Sauce
Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the vermicelli, basil, cucumber, carrot, and chicken breast near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.
Squeeze lime juice on top, dip into the sauce and enjoy!
266 2g 45g
Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.
Fiber
2g
Sugar
7g 16g
One serving is equal to two summer rolls. Add lettuce, cabbage, and/or cilantro. Use any other sauce of your choice.
Cholesterol
52mg
Sodium
147mg 2928IU
Vitamin A Vitamin C
7mg
Calcium
31mg
Iron
1mg
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