Sweet Thai Chicken Rice Paper Rolls
Who knew Sweet Thai Chicken Rice Paper Rolls would be the answer to a protein-packed meal?
These rice paper rolls by @essentiallyellanutrition are the perfect combo of lean protein, fresh veggies, and a zesty punch of lime. A quick tip: don’t overfill the rolls and work quickly to keep the rice paper from getting too sticky.
Grab the MasterFoods Sweet Thai Style Chicken Noodle Base from our Farmers Pick Pantry and swap out your classic stir fry for something new like this recipe!
Ingredients
Everything for 4 servings
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
- ½ cup fresh coriander leaves
- 500g chicken breast, thinly sliced
- 1 packet (175g) MasterFoods Sweet Thai Style Chicken Noodle Sauce
- 200g rice noodles
- 8 rice paper sheets
Method
Prepare the veggies: Wash and julienne the carrot and cucumber. Slice the avocado thinly. Cut the lime into wedges. Rinse and pat dry the coriander leaves
Heat a large pan over medium heat. Add in the Sweet Thai Style Chicken Noodle Sauce and bring to a simmer.
Add the sliced chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked. Remove from heat and let it cool slightly
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking
Fill a shallow bowl with warm water
Working one at a time, dip a rice paper sheet into the water for 2–3 seconds until slightly soft but still firm. Place it on a clean, damp surface or plate
In the center of the rice paper, layer a small amount of noodles, carrot, cucumber, avocado, and cooked chicken. Add a squeeze of lime juice and a few coriander leaves for freshness
Wrap the rice paper rolls by folding in the sides, then roll up tightly from the bottom, enclosing the filling.
Repeat with remaining rice paper sheets
Serve immediately with extra lime wedges or a dipping sauce of choice (e.g., sweet chilli or hoisin sauce)