Go-to orange chicken rice paper rolls

1. Place the dark soy sauce, orange rind and juice, honey, vinegar and garlic in a small bowl, then mix together until combined. Transfer to a small saucepan and place over medium heat. Bring to a simmer and cook for 3-4 minutes, then set aside to cool.
2. Cook the egg noodles in a saucepan of boiling salted water according to packet directions, until tender. Drain and set aside.
3. Toss the chicken in half the cooled orange dressing and season with salt and pepper. 
4. Working one at a time, dip the rice paper wrappers in a dish of water until softened. Place the noodles, herbs, carrot, spring onion and chicken in the middle of each wrapper and roll to secure.
5. Add the chilli to the reserved orange dressing and mix to combine, before serving alongside the rice paper rolls.
   
   

Cook’s Tips: 

To make these rice paper rolls vegetarian, use tofu instead of chicken.
Try using satsuma mandarins instead of oranges for a sweeter flavour.

 

To Serve:

Serve the rice paper rolls with the orange dressing and herb salad on the side. Sprinkle with extra chopped peanuts to serve.