Chilli Coconut & Lemon Myrtle Rice Paper Rolls

100g cooked thin rice noodles
 Chilli Coconut & Lemon Myrtle Sauce
1/2 medium sweet red pepper, julienned
1/2 seedless cucumber,  julienned
1 small carrot, julienned
handful beanshoots
1 baby bok choy, finely chopped
1 cooked chicken breast (roasted or poached) thinly sliced
fresh mint
fresh coriander
12 rice papers (8 inches) or spring roll wrappers

In a bowl, combine the prepared pepper, cucumber, carrot, beanshoots, and finely chopped bok choy. 
Place the drained rice noodles in a small bowl.
Cut the cooked chicken breast into slim slices and season lightly with salt and pepper if desired.
Have all ingredients assembled in bowls, ready to use.
Fill  with water a shallow bowl or pot wide enough that the rice paper sheet can be fully submerged.
Soak a rice paper in the water until just until pliable and it becomes almost clear. Remove, allowing excess water to drip off. Make sure you work with one rice paper sheet at a time.
Place on a large cutting board. Layer herbs, vegetables and noodles and a slice of chicken down the centre. Drizzle about a teaspoon of Lemon Myrtle Coconut Chilli Sauce over the chicken and top with extra coriander and mint leaves, to taste.
Fold both ends over filling; fold one long side over the filling, then roll up tightly, tucking in the ends. 
Place the roll seam side down on a serving platter. Repeat with remaining ingredients.
Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with a generous bowl of Chilli Coconut & Lemon Myrtle Coconut Sauce 

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