Gluten intolerant or not - everyone enjoys fresh spring rolls made with rice paper, veggies and vermicelli noodles. Make them the night before for the whole family to enjoy with enough left over for lunch the next day.
Cut the chicken into thin slices approx 5mm thick. Combine the honey, tamari and lemon juice and pour over the chicken to marinade for about 30 minutes to 1 hour.
Heat a non stick pan with olive oil and fry the chicken on each side for approx 4 - 5 minutes until cooked.
Prepare the lettuce, carrot and noodles in individual bowls.
Soften the rice paper in a large bowl of hot water and lay flat on the kitchen benchtop.
Lay a small amount of each ingredient; lettuce, carrot, noodles and chicken on top of each other along the front of the rice paper leaving enough rice paper at the front and sides to roll up over the filling. Lift the front of the paper and roll over the filling, tuck in the side and roll it up completely.
Tip: Rice paper is stickier if left for a couple of minutes before rolling.
Makes 12 servings
|1 hr 20 mins
|Entree, Finger Food, Lunch, Snack
|Nutritional Information - Per Serve
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