Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
Variations
- Serve with sweet chilli sauce or soy sauce
- If you are short on time, you can buy pre-packaged julienne vegetables in the fruit and vegetables section in most supermarkets
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Rice paper rounds (16cm) | 10 | 25 | 50 |
| Mixed vegetables (e.g. beetroot, celery, carrot, bean sprouts) | 1 1/4 cups | 3 cups | 6 1/4 cups |
| Pre-cooked skinless chicken breast, finely chopped | 3/4 cup | 1 1/2 cups | 3 1/4 cups |
Method
- Julienne* the vegetables and mix together in a bowl
- Pass rice paper through warm water and lay flat on chopping board
- Spoon mixed vegetables onto rice paper, just below the centre
- Spoon chicken onto the vegetables
- Fold the bottom of the rice paper up to cover filling
- Fold each side and roll
