Donna Hay: Serves up light and summery chicken rice paper rolls
ROLL UP FOR A NEW SUMMER FAVOURITE
Once you learn the basics of making these fresh summer rolls, you’ll never look back. 400ml can coconut milk 2 cups (500ml) water 2 stalks lemongrass, bruised and halved 8 kaffir lime leaves 1 teaspoon sea salt flakes 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
2 tablespoons fish 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.