Spicy Chicken Rice Paper Rolls

Serves

3-4

Ingredients

• ½ kg chicken breast fillets

• 1 onion sliced

• Light olive oil

• Sesame oil

• 80g Trident Rice Stick Noodles or Trident Rice Vermicelli

• 1 small cup of bok choy / spinach leaves - blanched

• 1 large carrot grated

• 1 cup of shredded kale / cabbage - lightly sautéed

• Crushed nuts

• Vietnamese mint or other mint leaves

• Limes

• Trident Rice Paper Rolls

Dipping Sauces:

• 3 tablespoons Trident Sweet Chilli Dipping Sauce

• 3 tablespoons soy sauce or Trident Stir-Fry Fish Sauce

• 3 tablespoons Homemade or purchased Vietnamese dipping sauce

Marinade:

• 3 tablespoons Trident Stir-Fry Oyster Sauce

• 1 tablespoon soy sauce

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 1 teaspoon bicarbonate of soda

• 3 tablespoons chinese rice wine

• 1 tablespoon honey

• 1 tablespoon chilli powder

• 1 tablespoon garlic powder

• 1 tablespoon sesame oil

Instructions:

• Combine marinade ingredients and add thinly sliced lean chicken, mix well and refrigerate for several hours or preferably overnight.

• Remove chicken from marinade and stir-fry quickly with sliced onion in a little olive oil and sesame oil in a very hot wok or frying pan.

• Cook Trident Rice Stick Noodles or Trident Rice Vermicelli as per packet instructions.

• Arrange all ingredients on a serving platter and decorate with mint leaves and quartered lime.

• Serve platter with dipping sauces and bowls of hot water.

• Dip Trident Rice Paper Rolls into hot water until soft, add a little of each ingredient to middle of rice paper, sprinkle with crushed nuts, chilli sauce and mint.

• Roll Trident Rice Paper Rolls like an envelope to enclose ingredients, dip into sauce of choice and enjoy!