The ultimate packed lunch, these chicken and veggie rice paper rolls are packed with healthy and vibrant ingredients.
by Lindsay Evans
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These days we're all about "the wrap". From the ultimate packed lunch to a quick, easy and healthy dinner (that the kids will line up to help you make), these Vietnamese chicken and veggie rice paper wraps have become part of our weekly repertoire. And for good reason. They are vibrant and colourful, supremely healthy, a cinch to make (we're talking mostly assembly) and ultra-versatile. Don't have leftover cooked chicken or a ripe avocado? Don't fret. We use the term 'recipe' here loosely as we often pack ours with any protein and veggies we've got lying around for a clean-out-your-fridge kinda dinner. Shrimp, beef, mango, spinach; you name it, you can add it.
1 package rice paper rolls
2 cooked chicken breasts, sliced into strips
1 avocado sliced into strips
1 large carrot, peeled and grated
1 red or yellow pepper, sliced into thin strips
4 to 6 romaine heart leaves, sliced
2 tbsp toasted sesame seeds
Prepare all ingredients as directed and arrange in separate piles on a large platter. Prepare your work surface by laying a large clean tea towel on a flat surface and fill a large bowl with hot water.
When you are ready to assemble, dip one piece of rice paper into the bowl of hot water and let sit for approx 30 seconds, or until it's soft and pliable. Remove carefully from bowl and lay flat on your tea towel. Blot with clean paper towel to remove excess water.
Arrange ingredients in a neat pile (approximately 1-2 inches from the bottom of the wrap and in the center), starting with chicken, then avocado, carrots, pepper and romaine. Sprinkle with toasted sesame seeds.
To roll, carefully fold bottom edge of rice paper wrap up and over the ingredients and roll over once to secure ingredients. Carefully fold both side edges in and over the ingredients to secure tightly and continue to roll up like a cigar. Repeat with remaining ingredients.
Rolls can be served immediately, or keep in an airtight container in the fridge for up to 6 hours until ready to serve. To serve, slice rolls in half to yield two halves per roll.
TIP: If storing in the fridge, layer in a Tupperware container and place a damp piece of paper towel between each layer and over the top. This will help prevent rolls drying out. These rolls are an amazing packed lunch!