For this edition of Presto Pasta Night I'm really focusing on the presto part and using these rice noodles, called Vermicelli
These noodles are great and just need soaking to soften and when the weather is warming up, anything that keeps the temperature down is a winner in my eyes.
I'll be using them as part of a filling for Rice Paper Rolls - rice paper being another godsend that just requires a little soaking in tepid water before they can be used. You really can use whatever you have sitting around to go into the filling, in this case I'm using sautéed chicken breast and spring onions and some good crisp lettuce to give the rolls a little crunch as you eat them.
Rice Paper Rolls with Chicken
rice paper sheets
rice vermicelli, soaked until tender
sautéed chicken breast, sliced
sautéed spring onions
cos lettuce, shredded
salt and freshly ground white pepper
sweet chilli sauce
In a bowl, mix together the cold rice vermicelli, sliced chicken, spring onion, lettuce, salt, pepper and some sweet chilli sauce to taste.
On a softened rice paper sheet, lay some of the mixture near the bottom edge. Fold over to just cover the filling, turn in the sides and then continue rolling until you reach the end of the sheet. Place this on a dish and continue until all the filling is used.
You can store the rolls covered for a little while in the fridge before eating. Serve with some extra sweet chilli sauce on the side.
Simple, quick and tasty, there isn't much more to ask for.
Tagged with Pasta