Chicken Rice Paper Rolls

Ingredients

Chicken roll
  • 400g boneless chicken breast, sliced
  • 1 tsp honey
  • 1 tbsp oil
  • 18 rice paper wrappers
  • 1 lettuce, chopped
  • 2 carrots, grated
  • 2 avocados, sliced
  • 1 tomato, sliced
  • handful of chopped nuts
  • ½ spring onion, sliced
  • small handful of coriander, chopped
Asian Dipping Sauce
  • 1 tablespoon sugar
  • 1⅓ cups warm water
  • 1 teaspoon garlic, finely chopped
  • 3 teaspoons fish sauce
  • ½ fresh chilli, deseeded and finely chopped (optional)
  • 1 finely chopped spring onion
  • 1 grated carrot (optional)

Method

Asian Dipping Sauce
  1. Mix ingredients together. This sauce should be sweet, salty and spicy. Taste and adjust as required. Makes 1½ cups.
Chicken roll

  1. Season chicken with salt and pepper and drizzle with honey. Heat oil in pan. Fry chicken for 5–6 minutes until lightly browned and cooked through.

  2. Place half a cup hot water in a large bowl. Put one rice paper wrapper at a time in water until soft, then remove. Place chicken, lettuce, carrot, avocado, tomato, nuts, spring onion and coriander as filling. Fold in the sides and then roll up. Continue until you have made all your rolls.

  3. Serve with dipping sauce on the side.

Notes

Original recipe on RNZ