Chicken And Slaw Rice Paper Rolls Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the shredded chicken, shredded cabbage, grated carrot, sliced spring onions, and chopped coriander.
• STEP 2.In a small bowl, whisk together the lime juice, fish sauce, sugar, and water until the sugar has dissolved.
• STEP 3.Pour the dressing over the chicken and slaw mixture. Toss to combine.
• STEP 4.Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for a few seconds until it softens.
• STEP 5.Place the softened rice paper on a clean surface. Spoon some of the chicken and slaw mixture onto the bottom third of the rice paper.
• STEP 6.Fold the sides of the rice paper over the filling, then roll it up tightly.
• STEP 7.Repeat with the remaining rice paper wrappers and filling.
• STEP 8.Serve the rice paper rolls with a dipping sauce of your choice, such as sweet chili sauce or peanut sauce.
• STEP 9.Enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables or herbs to the slaw mixture, such as cucumber or mint.
• To make the rice paper rolls ahead of time, cover them with a damp paper towel and store in the refrigerator. Serve within a few hours for the best texture.

Storage and Serving

• Rice paper rolls are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
• To prevent the rolls from sticking together, place a layer of plastic wrap or parchment paper between each roll.
• Serve the rice paper rolls chilled or at room temperature.