On a roll..

It seems I have been ”on a roll” of late.. I like most of my meals rolled up. Sushi.. and of course rice paper rolls! One of my all time favs!!

They are super easy to make and delicious. I even got my husband to try and enjoy a few..

I usually make them with tuna/mayo, avocados and grated carrots. But this time I made them with stir-fried chicken breast, vermicilli noodles, bean shoots, carrots and some roasted peanuts.

You will need:

For the chicken:

Approx 1/2 a large chicken breast (sliced)

One clove of minced garlic

1/3 tablespoon fresh minced ginger

One tablespoon of oil.

Small dash of fish sauce (or salt) and some black pepper.

For dipping sauce:

3 Tablespoons Fish sauce

4 Tablespoons Lime juice (more or less to taste)

2 Tablespoons White sugar (can add more or less depending on preference)

2 bird-eye red chillis (less for less spicy). Chopped really finely.

1/4 small clove minced garlic

Mix together and allow to rest for at least an hour to infuse flavours. But you can use straight up if in a hurry.

For the rolls:


any veg filling you want, cucumbers, carrots (julliened), bean sprouts, roasted peanuts, cooked vermicilli noodles, chicken/prawn etc..

Rice papers.
Directions

Dip one side of the paper roll in water for approx 2 seconds.. flip over and repeat.

Remove from water, shaking off excess and laying out on a clean flat surface. Wait about 10 seconds until it becomes plyable but not too soft (it will soften more after they are rolled so it is important not to soak for too long)

Lay out your fillings. A little bit goes a long way. So dont be tempted to over-fill your roll.

Fold the edge that is closest to you inwards on top of the filling.. Followed by the side edges inwards.. then just roll into a cylinder (packets usually have diagrams to follow).

Repeat the process until you have as many as you want. Serve with your favourite dipping sauce.(soy, hot chilli etc)

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