Easy rolls for the kids' lunchboxes, picnics or a quick delicious snack
Yield
Serves 4
Prep Time
10mins
Cook Time
10mins
Difficulty Level
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It’s rock and roll on your taste buds with these Japanese-inspired rolls that feature chicken, shiitake mushrooms, capsicum and – the star of the show – teriyaki sauce. Encapsulating the magical blend of texture and taste, we can picture these rolls at picnics, dinner tables, in the kids’ lunchboxes and as a midday bite.

Ingredients

  • 1 cup (160 g) shredded cooked chicken
  • 1 carrot (70 g), grated coarsely
  • 1 red capsicum (150 g), sliced thinly
  • 100 g fresh shiitake mushrooms, sliced thinly
  • 50 g snow pea tendrils
  • 2 tbsps coarsely chopped fresh coriander
  • 2 tbsps teriyaki sauce
  • 1 tbsp sweet chilli sauce
  • 12 x 22 cm rice paper rounds
01.
Combine chicken, carrot, capsicum, mushroom, tendrils, coriander and sauces in large bowl.
02.
Place one sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, place on board covered with a tea towel.
03.
Place some of the filling in the centre of sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.
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