vietnamese-style chicken rolls

A nutritious dinner option

INGREDIENTS

- 12 bake-at-home dinner rolls

- 1 hot roast chicken, breast meat only, skin removed

- 2 carrots, peeled

- 1 lebanese cucumber

- 1/3 cup mint leaves, chopped

- 1/3 cup coriander leaves

- Lime wedges, to serve

- 1 tablespoon fish sauce

- 2 tablespoons lime juice

- 2 teaspoons rice wine vinegar

- 1 1/2 tablespoons sweet chilli sauce

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METHOD

Step 1 Bake the rolls following packet directions. Cool.

Step 2 Meanwhile, to make the dressing, shake the fish sauce, lime juice, vinegar and sweet chilli sauce in a small screwtop jar until well combined.

Step 3 Finely shred the chicken. Halve the carrot and cucumber crossways, then cut lengthways into thin matchsticks.

Step 4 Combine the chicken, cucumber, carrot, mint and coriander in a large bowl. Drizzle over dressing and toss to combine.

Step 5 Split rolls lengthways along the top (don’t cut all the way through). Open out gently and fill with chicken mixture. Place rolls on a platter. Serve with lime wedges.

NUTRITION

1276 kj

ENERGY

11.8g

FAT TOTAL

2.9g

SATURATED FAT

1.7g

FIBRE

24.9g

PROTEIN

66mg

CHOLESTEROL

413mg

SODIUM

4.5g

CARBS (SUGAR)

24.5g

CARBS (TOTAL)