These rice paper rolls are best enjoyed fresh, and can be made up to four hours ahead; just be sure to wrap them in plastic wrap so they don’t dry out. And with Victorian Strawberries in good supply during summer, they are a perfect warm weather favourite for picnics and outdoor dining. DIY Tip: Have all ingredients prepared ahead and your friends and family can make their own.
- 2 x 250g punnet Victorian Strawberries, washed, hulled and thinly sliced vertically, keep half for rolling
- 100g dried rice noodles, cooked to packet instructions, chilled
- 1 cooked chicken breast fillet, cooked and shredded
- ½ cup each coriander and mint, coarsely chopped
- 1 Lebanese cucumber, cut into 5cm matchsticks
- 16 rice paper wrappers
- 16 oak leaf lettuce leaves, halved
- 1/4 bunch chives, cut into 5 cm lengths
- 1/2 bunch Vietnamese mint
- 1 small garlic clove, chopped finely
- 1 tablespoon soft brown sugar
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce or to taste
- 2 small red chillies, thinly sliced
- For dipping sauce, stir together the garlic, sugar, lime juice and chillies, taste and adjust and set aside, allowing flavours to mingle.
- Fill a large bowl with warm water. Working with one wrapper at a time, submerge in water to soften (10-30 seconds), then transfer to a clean bench.
- Working quickly, add oak lettuce leaf and some noodles, shredded chicken, herb mix, chives and 3 sliced strawberries. Roll once, fold in ends, then add a row of extra sliced Victorian Strawberries, then roll to form a sealed cylinder.
- Place on a tray lined with baking paper and cover with a damp tea towel.
- When ready to serve, cut some of rolls in half and place on serving platter and serve with dipping sauce and Vietnamese mint.