Eat occasionally!
- 1 large barbecued chicken (1.2kg)
- 50g vermicelli rice noodles
- 1 Lebanese cucumber, cut into matchsticks
- 1 carrot, peeled, cut into matchsticks
- 12 x 22cm round rice paper sheets
- 12 green oak lettuce leaves, washed, trimmed
- 1/3 cup hoisin sauce
- Extra hoisin sauce, to serve
What to do:
- Remove skin and bones from chicken and throw them away. Shred the chicken.
- Put the noodles in a medium heatproof bowl. Ask an adult to help you pour boiling water over them to cover the noodles which need to stand for five minutes. Drain them, rinse them under cold water and drain them again.
- Transfer the noodles to a large bowl. Using kitchen scissors, cut them several times. Add cucumber, carrot and chicken; toss to combine.
- Place one rice paper sheet into a shallow dish of warm water for about 15 to 30 seconds, or until it begins to soften. Carefully lift out of water and place on a chopping board.
- At one end, place one lettuce leaf. Top with a heaped teaspoon hoisin sauce and about 1/3 cup of the noodle mixture. Fold sides inwards, then roll up tightly to enclose filling. Repeat to make 12 rolls and serve them with extra sauce.
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