Hoisin chicken rolls
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4 (makes 12 rolls)
Time to make:
40 mins (Hands-on time: 30 mins, Cooking time: 10 mins)
$4.25 per serve
(at time of publication)
Full ingredients list:
6 (about 450g) chicken tenderloins, halved lengthways
2 tablespoons hoisin sauce
12 rice paper wrappers
1 cup Thai basil leaves
2 small Lebanese cucumbers, julienned
1/2 bunch small radishes, washed, trimmed, finely sliced
100g baby spinach
2 medium carrots, julienned
250g packet microwavable brown rice, cooked
2 medium yellow capsicums, thinly sliced
1/3 cup pickled ginger, drained
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
2 teaspoons grated ginger
2 teaspoons fish sauce
Nutritional information (per serve)
Instructions and steps:
Step 1Put chicken and hoisin sauce in a bowl; toss to coat. Preheat a barbecue hotplate or grill pan to high heat. Cook chicken for 6–8 minutes per side, or until tender and cooked through. Remove from heat; set aside to cool.
Step 2Fill a bowl three-quarters full with lukewarm water. Working with 1 wrapper at a time, fully immerse in water for 30 seconds. Use your fingertips to gently press down so ends don’t curl up. Lay wrapper flat on a damp tea towel.
Step 3Scatter a few Thai basil leaves, cucumber and radish slices over the centre of the wrapper in a rectangular shape. Top with baby spinach, chicken, carrot, brown rice, capsicum and ginger. Fold the end closest to you over the filling, then fold in the sides and roll up. Lightly splash water on a sheet of non-stick baking paper. Rest the roll on the damp baking paper so it won’t dry out. Repeat with the remaining wrappers and filling to make 12 rolls.
Step 4Combine all dipping sauce ingredients and serve with rice paper rolls.
Rice paper rolls will keep for up to two days in an airtight container in the fridge. Cover with a piece of damp non-stick baking paper to prevent them from drying out.
About this recipe
First published: January 2016