The key with rice paper wraps is to quickly dunk them in warm water (don't let them soak longer or they will go soggy). Shake off any excess water and place them on a clean, damp tea towel to soften. Once they are soft enough to easily roll, use the stretch to create a tight roll. If they are too wet or over-filled they will split.
|2 cups||Iceberg lettuce, finely shredded|
|16||Rice paper wrapper, 22cm in diameter (Main)|
|1 large||Carrot, peeled and coarsely grated|
|2||Chicken breasts, cooked, shredded (Main)|
|1||Long red chilli, deseeded and thinly sliced (optional)|
|½ cup||Mint, and coriander leaves|
|1 bowl||Sauce, of your choice, to serve|
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- Mix lettuce with the sugar and salt and set aside. Fill a large, shallow bowl with hot water. Wet a clean tea towel, squeeze out excess water and spread on a clean bench. Dunk a rice paper wrapper into the water for 1-2 seconds, remove at once, shake off excess water and place on the damp tea towel. It will soften to a pliable texture.
- Place about 2 Tbsp lettuce and carrot in the centre of each wrapper, leaving a clean rim of about 2.5cm. Top each with a little chicken, chilli, if using, mint and coriander, then use wet hands to roll up tightly, tucking in the sides as you go. Serve with dipping sauce.
More fresh spring rolls from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more atannabel-langbein.comor follow Annabel on Facebook or Instagram.