Vietnamese Rice Paper Rolls

By LyndaLee

Colourful, light and fresh, these rice paper rolls make the perfect summer appetizer.

Ingredients

• 1/2 yellow pepper, thinly sliced
• 1/2 orange pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1 cup cooked fine wheat noodles
• 1 large carrot, peeled and sliced
• 1 bunch fresh coriander, no stems
• 1 package rice paper wraps, large
• 1 bunch fresh mint, leaves only
• 2 chicken breasts
• 1 1/2 quart water
• 2 cloves garlic, crushed
• 1 tablespoon corander seed
• Fresh coriander root
• 2 pieces fresh ginger, sliced
• 1 lime, juiced
• 1 tablespoon sesame oil
• 2 tablespoons salt

Preparation

Step 1

To make the broth:
Add the garlic, ginger, coriander seed and root, lime juice, sesame oil and salt to the water. Simmer on medium high for 10 minutes.
Add the chicken and cook for 10 minutes, then flip over and cook for 10 minutes more.
Turn off the head and allow it to cool for 1 hour. Chill for at least an hour. Cut the chicken breast in half across the width firs, then slice thinly, keep covered.
Soak the rice paper wraps in warm water until soft, about 30 seconds.
Lay out flat and place a few mint leaves in middle 2/3 of the wrap, about 1/3 of the way up.
Place a few pieces of each of the peppers on top of the mind, then a few pieces of carrot, and then a line of noodles.
In front of the pile of peppers, spread out a thin layer of coriander leaves.
Then add a layer of the cooked chicken.
To roll, fold up from the bottom first until the contents are sealed in, then fold over the sides, and roll into a tube about 1 1/2 " around and about 6" long.
Cut into bit sized pieces or in half on the bias, serve with your favourite dipping sauces.

Note: Whole rolls can be made p to 3 hours in advance, then kept refrigerated and moistened with a bit of sesame oil before serving. Everything can be cut up a few hours in advance, with only the soaking of the warps and final assembly left.