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Vietnamese Chicken Rolls with Paprika Yoghurt Dip

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Total time: 20 minutes

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Serves 1

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5.09 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

100g - Rice paper wrapper, soaked in water


70g - Chicken breast without skin - sliced


60g - Cucumber - peeled and sliced


60g - Carrots - peeled and sliced


1 spring onion - Spring onion - chopped


1 bunch - Mint leaves


40g - Coriander - chopped


1 tsp - Sesame oil


60 mL - Low-fat plain yoghurt


40g - Lime juice, freshly squeezed


0.25 tsp - Paprika dry powder


1 tsp - White pepper

UTENSILS

Stove, Weighing Scale, Chopping Board, Knives, Non-stick Pan, Bowls, Plate, Ladle, Spoons and Serving Dish

INSTRUCTIONS

1. Season the chicken with pepper. Set this aside.


2. Heat a non-stick pan and add sesame oil. Pan-fry the chicken until both sides are evenly cooked. Set this aside.


3. Fill a plate with some water. Dip each rice sheet until they are evenly covered with water. Quickly remove the sheets and any excess water.


4. Place equal portions of chicken, cucumber, carrots, spring onions, mint leaves and coriander onto the centre of each rice sheet and roll it up.


5. Make your dip out of mixing the yoghurt, lime juice and paprika together in a bowl.


6. Serve the rolls with the dip.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 474g

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Energy (kcal)

367.9

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Carbs (g)

42.07

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Proteins (g)

29.21

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Fats (g)

9.39

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Fibre (g)

5.09

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