Strawberry rice paper rolls 

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. 

Makes 16

Ingredients 

  • 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 

Dipping sauce

  • 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

Method

  1. For dipping sauce, stir together the garlic, sugar, lime juice and chillies, taste and adjust and set aside, allowing flavours to mingle. 
  2. 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. 
  3. 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. 
  4. Place on a tray lined with baking paper and cover with a damp tea towel. 
  5. When ready to serve, cut some of rolls in half and place on serving platter and serve with dipping sauce and Vietnamese mint.