Tan­doori Chicken Rice Pa­per Rolls

Makes 16, Prep and Cook: 50 mins

New Idea - - Food -

2 Le­banese cu­cum­bers,

trimmed 16 x 22cm round rice pa­per

sheets 120g bag baby spinach

leaves 220g tub tzatziki ¹⁄³ cup mango chut­ney 1 car­rot, trimmed, peeled,

cut into match­sticks 1 cup mint leaves

TAN­DOORI CHICKEN ¼ cup tan­doori paste 2 tblsps Greek yo­ghurt 2 cloves gar­lic, crushed 8 chicken ten­der­loins (about

500g), trimmed

1 To make tan­doori chicken, com­bine paste, yo­ghurt and gar­lic in a bowl. Add chicken. Toss well to coat. Re­frig­er­ate, cov­ered for 30 min­utes. 2 Place chicken, in a sin­gle layer, on a large oven tray lined with bak­ing pa­per. 3 Cook in a hot oven (200C) for about 15 min­utes, or un­til chicken is cooked through. Re­move. Cut in half length­ways. Cool. 4 Mean­while, cut cu­cum­ber in half cross­ways. Cut into 1cm thick ba­tons. 5 Work­ing with one rice pa­per sheet at a time, sub­merge it in a shal­low dish of wa­ter for about 10 sec­onds. Trans­fer to a chop­ping board. 6 Place 8 baby spinach leaves across the cen­tre of the sheet. Top with one piece of chicken. Spoon over 2 tsps tzatziki then1 tsp chut­ney. Top with some of the cu­cum­ber, car­rot and mint. 7 Fold in sides of sheet, then roll up firmly from the end clos­est to you to en­close fill­ing. Re­peat to make 16 rolls in to­tal. Serve.

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