The crisp raw vegies and fresh flavours of mint and coriander in this recipe make for a refreshing and healthy lunch or snack. They are dairy and gluten-free*, and can easily be made vegetarian by omitting the fish sauce from the dipping sauce (you may want to adjust the seasoning to account for the lack of salty fish sauce), and substituting the chicken for tofu or chopped cashews.
Rice paper rolls
Photographer: Adam
Makes 16 rolls
INGREDIENTS
Chicken
350g chicken (breast or tenderloins), cut into thin strips
1 tsp minced red chilli
3 tbsp soy sauce* (be sure to use a gluten-free soy sauce)
2 cloves garlic, crushed
1 tsp oil
1 spring onion, finely chopped
1 tsp mint, chopped
1 tsp coriander, chopped
Dipping sauce
2 spring onions, finely chopped
1 tsp minced red chilli
1 shallot, finely diced
4 tbsp rice wine vinegar
4 tbsp lime juice (about two limes worth)
1 tbsp fish sauce
1 tbsp grated palm sugar (you can substitute brown sugar)
1 tbsp fresh mint, finely chopped
1 tbsp fresh coriander, finely chopped
Rolls
16 22cm rice paper rounds
1/2 cucumber, cut into thin strips
1 red pepper, deseeded and cut into thin strips
1 carrot, peeled and cut into thin strips
1 cup snow pea shoots – around half a pack
1/2 cup fresh coriander, roughly torn
1/2 cup fresh mint leaves, roughly torn
Cooked chicken strips (as above)
METHOD
Chicken
1. Combine all marinade ingredients and add chicken strips. Cover and refrigerate for at least 30 minutes.
2. Cook in a hot pan for around 10 mins until chicken is cooked. Set aside to cool while you prepare the sauce and vegies.
Dipping sauce
Combine all the ingredients, stirring until sugar dissolves.
Rolls
1. Place all the fresh ingredients except mint and coriander in a large bowl. Add two tablespoons of sauce mixture and toss to combine.
2. Soak one rice paper in a large, shallow dish filled with lukewarm water for 30 seconds until soft and pliable.
3. Remove rice paper and lay flat on a chopping board or clean surface. Pat dry with a clean tea towel or paper towel.
4. Take a small bunch of vegetable mixture and lay out in the centre of the paper. Top with a couple of pieces of chicken and fresh herbs. Roll to enclose filling and ends.
5. Repeat with remaining rolls.
Serve the rolls sliced in half with dipping sauce on the side.
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To prepare rolls for travel, wrap in plastic wrap or place in an airtight container to prevent the rice paper drying out. If using chicken, be sure to refrigerate rolls until ready to eat.
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