Fresh-tasting rice paper rolls packed with mandarin, chicken, and light vermicelli noodles delicious and healthy spring rolls. They are served cold and are not fried with delicious hoisin cause. I love the coriander which adds some special flavour to mandarin sweetness and complements the sauce.
- ½ cup hoisin sauce
- 2 tbs rice wine vinegar
- 1 tbs finely chopped salted peanuts
- 1 small red chilli, thinly sliced
- 100 g vermicelli noodles
- 150g rice paper sheets
- 30 coriander leaves
- 3 cups cooked shredded chicken
- 1 carrot, peeled, coarsely grated
- 2 mandarins, peeled, segmented, cut in half lengthways
- 1 Lebanese cucumber, cut into long matchsticks
- Combine hoisin sauce, vinegar and water in a bowl.
- Transfer to a serving bowl. Top with peanuts and chilli.
- Place noodles in a bowl and cover with boiling water.
- Stand for 5 minutes or until softened. Drain well. Fill a large bowl with warm water.
- Using one sheet of rice paper at a time, dip into water for 10-20 seconds or until slightly softened. Place on a flat surface.
- Place 2 coriander leaves on middle of rice paper. Top with noodles, chicken, carrot, mandarin and cucumber.
- Fold the side closest to you over filling. Fold sides over towards centre and roll up, enclosing filling.
- Place on a platter.
- Repeat with remaining sheets and filling to make 15 in total.
- Serve with the sauce.
Recipe adopted from Woolworths.