Teriyaki chicken rice paper rolls

Name: Teriyaki chicken rice paper rolls
Cook time: 35 min
Total time: 35 min
Ingredients: 1 cup (160g) shredded cooked chicken; 1 carrot (70g), grated coarsely; 1 red capsicum (150g), sliced thinly; 100 gram fresh shiitake mushrooms, sliced thinly; 50 gram snow pea tendrils; 2 tablespoon coarsely chopped fresh coriander; 2 tablespoon teriyaki sauce; 1 tablespoon sweet chilli sauce; 12 x 22 centimetres rice paper rounds

www.womensweeklyfood.com.au

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Cook Time: 35 minutes

Total: 35 minutes

Servings: 4

Ingredients

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1 cup (160 grams) shredded cooked chicken1 carrot (70 grams), grated coarsely1 red capsicum (150 grams), sliced thinly100 gram fresh shiitake mushrooms, sliced thinly50 gram snow pea tendrils2 tablespoon coarsely chopped fresh coriander2 tablespoon teriyaki sauce1 tablespoon sweet chilli sauce12 x 22 centimetres rice paper rounds

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Instructions

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Step 1

Combine chicken, carrot, capsicum, mushroom, tendrils, coriander and sauces in large bowl.

Step 2

Place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, place on board covered with a tea towel.

Step 3

Place some of the filling in the centre of sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.