You already know I love Vietnamese Rice Paper Rolls, which are a weeknight staple in my house. These are a bit of a winter alternative to the old favourite, which are still just as easy and just as tasty. The recipe is from the "4 Ingredients Fast, Fresh & Healthy" book, and only uses chicken mince, mushrooms, teriyaki sauce and rice paper sheets, but I made my own changes so have included them here. These come in at only 230 calories per serve and taste so good - enjoy!
Ingredients (serves 4)
250g chicken mince
2 cloves garlic
200g mushrooms, chopped
1 carrot, grated
1 zucchini, grated
2 tablespoons teriyaki sauce
50g rice noodles
12 rice paper sheets
Method
In a non-stick frying pan, cook the mince until browned. Add garlic, then mushrooms, carrot and zucchini. Add sauce. Cook over medium heat for 5-6 minutes. Allow to cool.
Soften rice paper sheets by soaking them in hot water. Place on a clean flat surface, then place some rice noodles in the middle of sheet. Top with 2 tablespoons of mince mixture. Fold in the top and bottom then roll until it resembles a spring roll. Serve with dipping sauce (we had sweet chilli).
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