Ingredients
Scale
- 20 rice paper rolls
- 100g dried vermicelli noodles
- 1 cucumber, thinly sliced
- 1 carrot, finely shredded or grated
- 50–100g hoisin sauce
- 2 chicken breasts, chopped into chunks
Instructions
- Place chicken and 2 tablespoons of sauce in a bowl and marinate for 2 hours or more.
- Once finished marinating, place noodles in cold water and allow to soften for 20 minutes.
- Pour 1 litre of water into bowl.
- Place chicken chunks in steaming attachment.
- Steam for 20 minutes on steaming temperature on speed 3.
- Once cooked, empty out the water and place cooked chicken into bowl.
- Blitz on reverse, speed 4 until shredded.
- Place a rice paper roll into cold water to rehydrate.
- This will only take a few seconds.
- Place onto bench or a silicone mat.
- Spread a little sauce in the middle of the sheet.
- Top with some chicken, vegetables and noodles.
- Fold both sides in slightly and roll up into a roll/spring roll type shape.
- Serve.