Name: Loaded Thai rice paper rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: Loaded rice paper rolls; 2 teaspoon sesame oil; 500 gram chicken mince; 1/4 cup fresh thai herb blend; 1 medium red onion, finely chopped; 100 gram dried rice vermicelli; 1 baby cos lettuce, outer leaves trimmed, heart finely shredded; 1 medium carrot, grated; 150 gram packet (16) dried rice paper wrappers; 1 cup bought satay sauce

Ingredients

Loaded rice paper rolls

2 teaspoon sesame oil

500 gram chicken mince

1/4 cup fresh thai herb blend

1 medium red onion, finely chopped

100 gram dried rice vermicelli

1 baby cos lettuce, outer leaves trimmed, heart finely shredded

1 medium carrot, grated

150 gram packet (16) dried rice paper wrappers

1 cup bought satay sauce

Method

Loaded rice paper rolls

1.Heat oil in a large frying pan over high heat. Add mince, herb blend and onion; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Transfer mixture to a large heatproof bowl. Cool. Season.

2.Soak noodles in boiling water in a medium heatproof bowl for 5 minutes. Stir to separate strands; drain. Refresh under cold water. Using kitchen scissors, snip into smaller pieces. Add noodles, lettuce and carrot to chicken mixture. Stir to combine.

3.For each roll, dip a rice paper sheet briefly into a bowl of warm water to soften. Place on a clean tea towel. Arrange chicken mixture along centre of sheet. Fold in 2 opposite sides; roll up tightly to enclose filling. Serve with satay sauce.