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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 1-2 chicken breasts fillets,
- Marinade - 2 cloves of garlic, crushed, 2 tablespoons of honey, 1/4 cup if brown sugar, 1/3 of a cup of soy sauce, and a splash of worshtishire sauce.
- 1 cup of lettuce or finely shredded chinese cabbage, 1/2 cup of carrot, jullianne, or grated,
- 2 tablespoons of coarsely chopped fresh mint,
- 2 tablespoons of coarsely chopped corriander,
- 12 x 16 cm rice paper rounds.
- Dipping Sauce
- 1/3 cup of castor sugar, 1/4 cup of white vinegar, 1/4 cup of water, 2 tsp of fish sauce, 2 red thai chillies, sliced thinly, 1 tablespoon of finely chopped corriander
Method
- Prepare the marinade for the chicken and cut the chicken fillets into 2cm lengthways (long strips). place chicken in marinade while preparing the other ingredients. Combine the lettuce/cabbage, carrot, mint and corriander into a bowl, in a fry pan, cook the chicken and set aside to cool, then place one rice paper round in a medium bowl of warm water until softened. lift sheet carefully from water, and place on the bench or chopping board, pat dry with paper towel. take enough mixture to create a thin line 1/4 of the way in of the rice paper then add one or two strips of marinated chicken, and gently roll, ensure that you have tucked in the sides of the rice paper to prevent the mixture from falling out. do this procedure until there is no more rice paper, serve chilled with the dipping sauce.
