NZ Woman's Weekly

Vietnamese Peanut and Chicken Rolls

  • Meal Type

  • Total time

    15 minutes
  • Servings

  • Courses

  • 1 cup cooked chicken, thinly sliced
  • 3 spring onions, trimmed,
  • cut into matchsticks
  • 100g snow pea sprouts
  • 1⁄2 telegraph cucumber, halved
  • crossways, cut into matchsticks
  • 1⁄2 capsicum, thinly sliced
  • 20 sprigs fresh coriander
  • 10 fresh mint leaves
  • 8 (22cm diameter) rice paper sheets
  • 2/3 cup unsalted roasted peanuts,
  • to serve

    • 125ml (1⁄2 cup) hoisin sauce
    • 4 tbsp crushed unsalted peanuts
    • 2 tbsp rice wine vinegar
    • 2 tbsp water
    • 1⁄2 tsp fresh chilli, chopped
    • 2 tsp finely fresh coriander

    1. To make the peanut sauce, combine all the ingredients in a small bowl.
    2. Place the chicken, spring onions, snow pea sprouts, cucumber, capsicum, coriander and mint on a tray for easy access. Fill a large shallow container with warm water. 3. Dip a rice paper sheet in the water for 30 seconds or until soft (don’t soak for too long or it will tear). Drain on a paper towel. Place the sheet on a clean work surface and spoon a little peanut saucealongthecentre.Topwith1/8 of each of the ingredients from the tray. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining sheets. Serve with roasted peanuts.

    About Annabelle White

    Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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