Crunchy Rice-paper Wraps

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13 Ingredients

Number of servings

2 large carrots, coarsely grated
2 cups finely shredded green cabbage
5milliliter extra virgin olive oil cooking spray
60grams Woolworths baby spinach leaves, coarsely shredded
94grams rice noodles
1 3/4 cups shredded and cooled skinless Woolworths country-style hot roast chicken
3 spring onions, finely chopped
2 cloves garlic , crushed
1/3 bunch coriander, coarsely chopped
12 rice paper sheets
2teaspoons sweet chilli sauce
2teaspoons salt-reduced soy sauce
2teaspoons rice vinegar

Description

Cooked in an air fryer, these deliciously crispy and flavourful chicken rice-paper wraps will become a lunchtime fave for the kids. They're nutritionally approved, too.

Cooking tip:

No air fryer? No worries! Serve wraps fresh instead.

Method

Step 1 of 4

Spray carrot and cabbage with oil. Heat a large non-stick frying pan over medium-high heat. Add carrot and cook, stirring, for 2 minutes. Add cabbage and cook, stirring, for a further 3 minutes or until vegetables soften. Stir in spinach and stir through until it wilts. Remove from heat.

Step 2 of 4

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until softened. Refresh under cold water. Return to bowl. Using kitchen scissors, snip noodles into shorter lengths.

Step 3 of 4

Add carrot mixture, chicken, onion, garlic and three-quarters of the coriander to noodles and toss to combine. For each wrap, briefly dip a sheet into a shallow bowl of warm water to soften slightly, then place sheet on a chopping board. Spoon 1/3 cup noodle mixture into centre of sheet, then fold in sides to enclose filling and form a parcel. Repeat with remaining noodle mixture and sheets to make 12 wraps.

Step 4 of 4

Line a 5L air fryer basket with baking paper. Spray wraps with oil. Cook wraps, in 2 batches, at 200°C for 10 minutes or until crispy. Whisk sweet chilli, soy and vinegar with 2 tbs water. Sprinkle wraps with remaining coriander. Serve with sauce.