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| recipe
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| ROAST CHICKEN RICE PAPER
ROLLS |
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Makes
16
Cooking time: 15 minutes
1 Roast Chicken
1 punnet (100g) Parilla Fresh Snowpea Sprouts
16 x 16.5cm square Rice Paper Sheets
1/4 cup (60ml) Hoison Sauce
4 Green Onions, sliced thinly lengthways
1 tbs. Plumb Sauce
2 Lebanese Cucumbers, sliced lengthways
into 16 parts of equal size. |
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- Remove
skin and meat from chicken, discard bones; slice
meat thinly.
- Place one sheet of rice
paper in medium bowl of warm water until softened
slightly; lift sheet carefully from water. Place
on board; pat dry with absorbent paper. Place
some of the chicken, cucumber, onion, snowpea
sprouts and 1 teaspoon of the combined sauces
in center of sheet.
- Fold bottom half of
the rice paper up, fold sides in; roll over
to enclose filling, allowing sprouts to come
slightly above the edge. Repeat with remaining
rice paper sheets and remaining ingredients.
Hint: Make
double quantity of sauce and use for dipping.
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