Rice paper rolls
- 100g dried rice vermicelli noodles
- 2 cups shredded cooked chicken
- 1 cup fresh mint leaves
- 100g bean sprouts, trimmed
- 1 large carrot, grated
- 1 cup shredded lettuce
- 1 avocado, thinly sliced or mashed
- 375g packet round rice paper wrappers
- Sweet chilli sauce, to serve
For something different, replace the chicken with tofu. School A to Z nutrition expert
- Place the noodles in a heatproof bowl, cover with boiling water and stand 3-5 minutes until noodles are just soft.
- Drain and refresh in cold water by rinsing noodles until they feel cold.
- Drain well and pile onto a platter.
- Place chicken, mint, sprouts, carrot, lettuce and avocado in piles onto platter with noodles.
- Half-fill a shallow dish with luke-warm water.
- Dip 1 wrapper into water; hold it there for 10 seconds, no longer. Remove it and place onto a board; the rice paper should still feel firm – it will soften by the time it's filled and ready to roll without splitting; if too soft it will spilt.
- Place a small pile of noodles at one edge of the rice paper. Top with a little chicken, mint, sprouts, carrot, lettuce and avocado (don't overfill or the rolls will split). Roll over once then fold in the edges and continue to roll up to secure the filling. Cover with a cloth.
- Repeat with remaining ingredients.
- You can use ham, well-drained canned tuna, salami or make them vegetarian. Rolls made with chicken, coleslaw and avocado have always been a winner.
Top tips for packing in lunch box
- Rice paper rolls are best made in the morning but all the ingredients can be prepared ready for rolling the night before. Store in resealable plastic bags or on a plate, covered with plastic wrap.
- Individually wrap each rice paper roll in non-stick baking paper; this makes them easy to unwrap at school.
- If using meat like chicken, canned tuna or ham, place them near an ice-brick or frozen drink to stay cool.
- Pour a little sweet chilli sauce into a container with tight-fitting lid.
Janelle Bloom is one of this country's most-loved food writers. She believes good cooking begins with confidence and a little patience. Her recipes are foolproof, easy-to-follow and use seasonal ingredients that are readily available. What's more, each one has to taste every bit as good as it looks.
Janelle is one of the original chefs who inspire viewers every day on Ready Steady Cook, now in its seventh year on air.
Janelle has two gorgeous bestselling books on the shelves currently, Fast, Fresh & Fabulous, and Fab Food for Family & Friends.
Janelle volunteers as much time as she can each week to her favourite cause, Ronald McDonald House in Randwick. She says, "Working as a volunteer puts everything into perspective. It's something we should all do."
When Janelle has some precious downtime she loves to read, swim, exercise (to work off all the food she eats) – and cook, of course.