Chicken rice pa­per rolls


Sunday Herald Sun - Stellar - - Class -

O nce you learn the ba­sics of mak­ing th­ese fresh sum­mer rolls, you’ll never look back. 400ml can co­conut milk 2 cups (500ml) wa­ter 2 (300g) chicken breasts 20 small rice pa­per rounds 1 cup Thai basil leaves 1 cup co­rian­der sprigs 1 green mango, peeled and shred­ded 150g snow pea shoots

3 green onions, thinly sliced DIP­PING SAUCE 2 ta­ble­spoons brown sugar 2 ta­ble­spoons lime juice 1 long green chilli, thinly sliced

STEP 1 Place the co­conut milk, wa­ter, lemon­grass, lime leaves, salt and chicken in a deep fry­ing pan over medium heat and bring to a sim­mer. Re­duce heat to low. Cook for 20 min­utes or un­til chicken is cooked through. Re­move the chicken, cover and re­frig­er­ate un­til cool. STEP 2 Shred the chicken us­ing 2 forks. To make the dip­ping sauce, place the fish sauce, sugar, lime juice and chilli in a bowl and mix to com­bine. STEP 3 To as­sem­ble the rolls, dip 1 rice pa­per round in a bowl of cold wa­ter for 10 sec­onds to soften slightly. Place on a clean, damp tea towel. Place a lit­tle of the basil, co­rian­der, chicken, mango, snow pea shoots and onion down the cen­tre. STEP 4 Fold in one end and roll up tightly to en­close the fill­ing. Re­peat with the re­main­ing in­gre­di­ents. Serve with dip­ping sauce. Makes 20.

• Work quickly when as­sem­bling the rolls; the rice pa­per will be­come sticky and harder to han­dle as it dries.

2 stalks lemon­grass, bruised and halved

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