Vietnamese BBQ Chicken Rolls
CAL P/SERVE
128
kJ P/SERVE
534
FAT P/SERVE
3.4g
SODIUM P/SERVE
210g
In this recipe we've included the details of a sweet chilli dipping sauce that we particularly like. The BBQ chicken does make this dish more filling that vegetarian Vietnamese Rolls.
Ingredients
Vietnamese Rolls
- 150g Shredded BBQ Chicken (1 Breast)
- 100g vermicelli noodles
- 125 g (approx 12) rice paper rounds (approx 22 cm in size)
- 100g capsicum, finely slices
- 50 g Lebanese cucumber, deseeded and finely sliced
- 50 g spring onions, finley sliced
- 60g carrot, finely sliced
Dipping sauce
- 30g sweet chilli sauce
- 20g orange juice
Method
- Pour boiling water over vermicelli noodles and let sit approx 8-10 minutes or until cooked through – drain.
- Place rice paper in warm water for approx 40 seconds or until softened and place on bench.
- Place vermicelli noodles on end of rice paper, topping with capsicum, cucumber spring onion and hand carrot. Roll up and fold ends in and cut in halves if desired.
- To make dipping sauce mix sweet chilli sauce and orange juice together and serve with rice paper rolls. Rolls are best eaten and made on day.
Nutrition Table
Servings: 4
Serving size:142g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 534 kJ | 376 kJ |
| 128 Cal | 90 Cal | |
| Protein | 11.4 g | 8.0 g |
| Fat, total | 3.4 g | 2.4 g |
| - Saturated | 0.9 g | 0.7 g |
| Carbohydrate | 11.5 g | 8.1 g |
| - Sugars | 4.8 g | 3.4 g |
| Sodium | 210 mg | 148 mg |
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