Go-to orange chicken rice paper rolls
Lovely and light, these rice paper rolls are incredibly quick to put together – making them an easy go-to for lunch, dinner, or any time you need a snack. The orange dressing adds a burst of freshness that complements the rolls beautifully.
- 1 tablespoon dark soy sauce
- Finely grated rind and juice of 2 NZ navel oranges (you will have 1 cup juice)
- 1 tablespoon honey
- 2 teaspoons white-wine vinegar
- 1 garlic clove, crushed
- 250g thin egg noodles
- 1 tablespoon vegetable oil
- 2 cups (300g) cooked shredded chicken
- 8 large (22cm) rice paper wrappers
- Fresh Asian herbs (for example, coriander and Thai basil)
- 1 large carrot, peeled and shredded
- 4 spring onions, shredded
- 1 long red chilli, thinly sliced
- Fresh herb salad, to serve
- 50g salted peanuts, roughly chopped (optional), to serve
- Place the dark soy sauce, orange rind and juice, honey, vinegar and garlic in a small bowl, then mix together until combined. Transfer to a small saucepan and place over medium heat. Bring to a simmer and cook for 3-4 minutes, then set aside to cool.
- Cook the egg noodles in a saucepan of boiling salted water according to packet directions, until tender. Drain and set aside.
- Toss the chicken in half the cooled orange dressing and season with salt and pepper.
- Working one at a time, dip the rice paper wrappers in a dish of water until softened. Place the noodles, herbs, carrot, spring onion and chicken in the middle of each wrapper and roll to secure.
- Add the chilli to the reserved orange dressing and mix to combine, before serving alongside the rice paper rolls.
Cook’s Tips:To make these rice paper rolls vegetarian, use tofu instead of chicken.
Try using satsuma mandarins instead of oranges for a sweeter flavour.
Serve the rice paper rolls with the orange dressing and herb salad on the side. Sprinkle with extra chopped peanuts to serve.