Mango rice pa­per rolls

Pilbara News - - Lifestyle -

Prepa­ra­tion: 20 min­utes Cook­ing: nil Makes: 12 rolls In­gre­di­ents 1 un­der­ripe mango 1 Le­banese cu­cum­ber 2 spring onions 12 x 15cm round rice pa­per wrap­pers 2 cooked chicken breast fil­lets, sliced

1⁄ cup torn mint leaves


Method Peel the mango, re­move the flesh and slice it thinly. Cut the cu­cum­ber and spring onion into 8cm-long thin straws. Place the rice pa­per wrap­pers in a bowl of warm wa­ter for 1 minute or un­til soft and pli­able. Re­move and pat dry on a clean tea towel. Lay them out on your bench. Di­vide the mango, cu­cum­ber, spring onions, chicken and mint be­tween each wrap­per, plac­ing them on the bot­tom-left side near­est to you. Roll up firmly to en­close the fill­ing, fold­ing the right side over the fill­ing as you go to make a base, and leav­ing the left side open to show the fill­ing. NOTE: Serve with sweet chilli sauce or a dip­ping sauce of 1⁄ cup fish sauce and

3 2 ta­ble­spoons lime juice, if de­sired.

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