These Oriental Chicken Rice Paper Rolls are so fresh, healthy and colourful. Great for a nutritious lunch or delicious snack. With all the colours and flavours, you can’t taste the healthiness! Next time, I think I would add rice noodles to the filling. I love making rice paper rolls, as there are so many flavour options. You could easily adjust the filling and dipping sauce to suit your taste: tofu or seafood in place of chicken, celery or beetroot, serve with a peanut satay sauce instead of soy, or even make a fruity rice paper roll with berry and banana filling. You could also deep fry the rolls to make spring rolls. The possibilities are almost endless! Don’t worry if you don’t like them, apparently you have to try something 8 times before you begin to like it.
Don’t eat them after the day they’re made, they don’t taste as fresh and end to go soggy. Make sure to slice the vegetables thinly and don’t overfill the wrappers because the rice wrapper easily rips and is difficult to roll up neatly. Tie them in plastic wrap for easy transportation. Go ahead and alter the ingredients, but this is my own recipe. Or add some chopped peanuts or cashews. This is probably the longest list of ingredients ever in history of k-e, but it’s worth it!
Yields: 16 rolls
Preparation Time: 30 min
Cooking Time: 10 min
Chicken:
350g chicken breast, chopped into stir-fry sized pieces
½ green chilli, cut finely
2 tablespoons soy sauce
2 garlic cloves, crushed
2 spring onions, sliced
1 teaspoon mint, roughly torn
1 teaspoon coriander, roughly torn
1 teaspoon sesame seeds
1 tablespoon oyster sauce
1 teaspoon Chinese five-spice blend
1 tablespoon Chinese Cooking Wine
Dipping Sauce:
2 spring onions, thinly sliced
½ green chilli, cut finely
2 tablespoons white wine vinegar
zest and juice of 1 lime
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon roughly torn coriander
2 teaspoons sweet chilli sauce
Rolls:
16 rice paper roll wrappers
1/2 continental cucumber, cut into thin strips
½ red capsicum, cut into thin strips
½ green capsicum, in thin strips
1 carrot, chopped
¾ cup snow pea shoots
Cooked chicken pieces (from above)
- Chicken: Combine marinade ingredients in a large bowl. Add strips of chicken. Cover for 30 min to allow flavours to infuse.
- Cook in a fry pan over high heat for 10 min, adding 2 tablespoons of water to the fry pan. Set aside while you prepare everything else.
- Dipping sauce: Add all ingredients and mix, until sugar dissolves.
- Rolls: Fold the bottom up, then right in, then top down, then left in. Like a nappy, a delicious vegetarian nappy. Be sure to only use a small amount of filling, or the rolls wont turn out properly. Serve with dipping sauce and enjoy!
Rice paper rolls
If you liked this Oriental Chicken Rice Paper Rolls recipe, you might also like:
http://thefithousewife.com/2012/08/vegetable-salad-rolls.html
Vegetable Salad Rolls The Fit Housewife
http://tlt-thelittlethings.com/2012/08/12/rice-paper-rolls-with-shrimps-and-avocado/
Rice Paper Rolls With Shrimp and Avocado The Little Things
http://vegweb.com/recipes/fruit-filled-spring-rolls
Fruit Filled Spring Rolls Veg Web
You must be logged in to post a comment.