-Pkt rice paper
-Pkt rice noodles softened in hot water for 3 min, rinsed in cold water and drained
-left over chicken marinated in hoisin sauce shredded
or
-fried/grilled marinated chicken piece shredded cold
or
-any other meat like left over pork
-finely sliced red onion
-grated carrot (use the potato peeler for long strips)
-cucumber cut into julienne strips or thin slices
-bean sprouts (optional but adds crunch)
-mint leaves shredded
-coriander leaves
-Hoisin sauce
Pour hot water into large pie dish for soaking individual rice paper one for 15 or so seconds (if paper is breaking you're soaking for too long).
Add enough of all ingredients onto one half of laid out rice paper allowing a little on each side to cover edges before rolling securely.
Hoisin sauce mixed and stirred with half water as a dipping sauce
---------------------
Cover in Glad Wrap if making a few and storing in fridge. They tend to stick a bit but separate nicely with care.
Paper and noodle are very cheap but still store dry for a long time in Glad Wrap in the pantry. Unlikely you will use the packet unless making a large amount.
Buy herbs at the Asian grocer if you can - way cheaper at 80c a bunch.
I think the mint and Hoisin flavours make these really nice.
Bottle of Hoisin sauce will last a long time and will see you through many batches.
-Pkt rice noodles softened in hot water for 3 min, rinsed in cold water and drained
-left over chicken marinated in hoisin sauce shredded
or
-fried/grilled marinated chicken piece shredded cold
or
-any other meat like left over pork
-finely sliced red onion
-grated carrot (use the potato peeler for long strips)
-cucumber cut into julienne strips or thin slices
-bean sprouts (optional but adds crunch)
-mint leaves shredded
-coriander leaves
-Hoisin sauce
Pour hot water into large pie dish for soaking individual rice paper one for 15 or so seconds (if paper is breaking you're soaking for too long).
Add enough of all ingredients onto one half of laid out rice paper allowing a little on each side to cover edges before rolling securely.
Hoisin sauce mixed and stirred with half water as a dipping sauce
---------------------
Cover in Glad Wrap if making a few and storing in fridge. They tend to stick a bit but separate nicely with care.
Paper and noodle are very cheap but still store dry for a long time in Glad Wrap in the pantry. Unlikely you will use the packet unless making a large amount.
Buy herbs at the Asian grocer if you can - way cheaper at 80c a bunch.
I think the mint and Hoisin flavours make these really nice.
Bottle of Hoisin sauce will last a long time and will see you through many batches.