These crispy chicken rice paper cups are easy to make, impressive to look at and delicious to eat.
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olive oil or cooking oil spray
12 small rice paper rounds (16cm diameter)
1/2 cup water, approx
2 cups cooked chicken, finely shredded
2 cups cabbage, finely shredded
1 carrot, grated
1 small red onion, finely chopped
1 teaspoon chopped lemongrass
½ chilli, deseeded and finely sliced
handful of fresh coriander, roughly chopped
2 tablespoons lime juice
2 tablespoons fish sauce
Preheat oven to 180°C.
Spray medium-sized muffin tins lightly with oil, or apply oil with a paper towel.
On a plate topped with water, soak rice paper rounds one at a time until soft (approx 45 seconds of total submersion in water). Then when pliable, drip dry to remove excess water and fit into the shape of each muffin tin mould, draping the edges over the side (which will help it retain its ‘cup’ shape when baking).
Bake for 10 minutes until crisp and slightly golden. Remove from oven.
In a bowl, combine all other ingredients: chicken, cabbage, carrot, red onion, lemon grass, chilli, coriander, lime juice and fish sauce. Mix well.
Remove rice paper cups from the muffin tin and fill each with a generous spoonful of chicken slaw.