Shrimp and Chicken Rice Paper Rolls

Recipe by Bergy
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare all the ingredients and stir fry on a lightly greased pan until heated through and the prawns are cooked.
  • Set aside to cool.
  • Fill a bowl large enough to to slide a wrapper into it allowing the rice paper to completely submerge.
  • Leave it for approx 30 seconds or until it is pliable.
  • Take it out and slip another into the water.
  • Place a tbsp of fill on the pliable wrapper bring up the bottom edge, fold in each side and roll it so you have a small cigar.
  • Continue until you have made them all.
  • These can be made several hours ahead before serving just cover with plastic wrap and refrigerate - bring to room temperature before serving.
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RECIPE MADE WITH LOVE BY

@Bergy
Contributor
“I was just fooling around and came up with this simple recipe - served as an appetizer at midnight New Years Eve, If you have never worked with Rice paper there is a tutorial here on Zaar. Rolls were served with recipe #33113 I used the small rice paper rounds but you can use the larger ones and have these as a side dish.”