Name: Herbed chicken rice paper rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 gram chicken tenderloins; 1 tablespoon coarsely chopped fresh basil; 1 tablespoon coarsely chopped fresh mint; 1 tablespoon white wine vinegar; 1 carrot; 1/2 medium red capsicum; 1/2 lebanese cucumber, seeded; 1 packet 16cm-square rice paper sheets; 2 tablespoon finely chopped roasted unsalted peanuts; 1 tablespoon lime juice; 2 tablespoon soy sauce; 1/2 teaspoon grated fresh ginger

Herbed chicken rice paper rolls

Capsicum, carrot and peanuts add crunch and snap to these tasty herbed chicken rice paper rolls with a ginger soy dipping sauce.

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Serves 4

Prep

20M

Cook

15M

Marinate

10M

Total

35M

Ingredients

200 gram chicken tenderloins

1 tablespoon coarsely chopped fresh basil

1 tablespoon coarsely chopped fresh mint

1 tablespoon white wine vinegar

1 carrot

1/2 medium red capsicum

1/2 lebanese cucumber, seeded

1 packet 16cm-square rice paper sheets

2 tablespoon finely chopped roasted unsalted peanuts

1 tablespoon lime juice

2 tablespoon soy sauce

1/2 teaspoon grated fresh ginger

Method

1.In a medium bowl, combine chicken, basil, mint and vinegar, cover; refrigerate at least 10 minutes.

2.Meanwhile, cut carrot, capsicum and cucumber into thin strips.

3.Cook chicken on heated lightly oiled grill plate (or grill or barbecue) until lightly browned all over and cooked through. Stand 5 minutes; slice thinly.

4.Using hands, dip rice paper sheets, one at a time, in medium bowl of warm water until just softened; dry carefully with absorbent paper. Divide chicken, carrot, capsicum and cucumber along centre of each rice paper sheet; scatter peanuts over filling. Roll rice paper sheets to enclose filling, folding in sides after first complete turn of roll. Serve rolls with dipping sauce made with combined remaining ingredients.

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