Rice Paper Rolls {low FODMAP, GF, SF, low carb}

I'm a big fan of Asian food, and my partner LOVES Vietnamese food, so to try and cap our ever-increasing nights out I thought I would give one of our favourite dishes a crack at home.

And it turns out they're pretty simple!

Feel free to have a play with the ingredients for what suits you best, but as is my style I have made these low FODMAP, low carb and sugar free.

Serves 2

Marinade:
1 tab soy sauce
1/2 tab garlic oil
1 tsp sesame oil
Juice of half a lime

1 chicken breast
8-10 rice paper sheets
4-5 baby cos lettuce leaves
1/2 red capsicum
1/4 cucumber
1 carrot
1 red chilli
Bunch of coriander
3 tab crushed peanuts
1 tab coconut oil


Slice chicken breast into small pieces and toss marinade through. Cover and refrigerate (the longer the better here. I aim for about 20min which is the time it takes to prepare everything else, reply to some text messages and check Facebook. Two hours would be ideal.)

While chicken is marinating slice the cos lettuce, capsicum and cucumber Julienne style, as thin as you can. Grate carrot, slice chilli (I remove the seeds, up to you) and roughly chop coriander.

Once chicken is marinated to your liking heat frypan and add coconut oil. After the oil has melted add the chicken and brown (approximately 5-10min).

Boil the kettle and fill a shallow bowl with hot water (I find a quiche dish works well for this).

Serve all the vegetables taco style on the table, save washing up and use the chopping board if you like.

Dip a rice paper sheet into the hot water for a few seconds, then place on plate and layer your favourite combination of vegetables on it (mine is all of the above).

Fold the two ends up, then fold one side over, then roll as tight as you can. This can take a bit of practice, but don't worry if yours don't look like they do at Little Saigon, they'll still taste amazing!

x K