*This recipe is gluten-free according to industry standards
Ingredients
- skinless chicken thigh fillets 3
- vegetable oil 2 tsp
- rice vermicelli noodles 50g nest
- spring roll wrappers (rice pancakes) 6
- carrot 1, shredded
- spring onion 1, shredded
- red chilli 1, deseeded and shredded
- cucumber ¼, deseeded and cut into batons
- coriander ½ a small bunch
- hoisin sauce or chilli sauce 3 tbsp, for dipping
Method
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Step 1
Put the chicken thighs between 2 pieces of baking paper and use a rolling pin to flatten to about 1/2cm thick, then season. Heat the oil in a non-stick frying pan then cook the chicken for 5-6 minutes on each side or until really golden and cooked through. Transfer to a plate, cover with foil and leave until cool enough to handle, then use forks to shred.
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Step 2
Put the rice noodles in a bowl, pour over just-boiled water and leave to soak 5 minutes. Run under cold water and drain really well.
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Step 3
Dip a rice paper wrapper into hot water until softened, then top with enough carrot, spring onion, chilli, cucumber, rice noodles, shredded chicken and coriander to make a horizontal line across the middle third, leaving a 2cm gap at either side.
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Step 4
Fold up the bottom, then each side inwards and roll so the filling is enclosed. Repeat with the remaining wrappers. Serve with hoisin or chilli sauce for dipping.
Nutritional Information
- Kcals 544
- Fat 12.6g
- Saturates 2.6g
- Carbs 78.2g
- Sugars 10.5g
- Fibre 4.9g
- Protein 27.1g
- Salt 2g
