Preparation time is 25minutes
Cook time is 5minutes
Total time is 30minutes
Serve is for 1 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
1
Rice Paper Rolls
- 4 rice paper sheets
- 1/2 carrot, grated
- 1 cup iceberg lettuce, finely shredded
- 120grams chicken breast, cooked, shredded
- 1teaspoons Woolworths sweet chilli sauce
Snacks
- 2 slices fresh pineapple, thin
- 2tablespoons Woolworths frozen raspberries
- 1tablespoons hummus dip
- 75grams Woolworths Greek-style yoghurt
- 2 original Corn Thins
Nutrition per serving
2520kJ / 602Cal
2520 Kilojoules or 602 Calories
29% of daily energy intake*
Protein
38.3grams
Fat
9.7grams
Carbs
90.9grams
Sugars
25.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make rice paper rolls, combine chicken and sauce in a small bowl. Fill a large bowl with lukewarm water. Soak 1 rice paper sheet in water for 10 seconds, remove and place on a board. Top with 1/4 of the chicken mixture, 1/4 of the carrot and 1/4 of the lettuce. Roll, tucking in sides, to form a roll. Repeat with remaining rice paper, chicken mixture, carrot and lettuce, placing rolls under damp cloth as you go. Cover and refrigerate until ready to pack in lunch box. Cut pineapple into star or other shapes and serve with rice paper rolls.
Step 2 of 3
Snack 1: Pack corn thins and hummus separately. When ready to eat, spread corn thins with hummus.
Step 3 of 3
Snack 2: Place yoghurt and raspberries in an airtight container.
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