Chicken and ginger rice paper rolls with sesame dressing
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24 (1 roll per serve)
Time to make:
$0.65 per serve
(at time of publication)
Full ingredients list:
2 x 150g packets large rice paper roll wrappers
100g snow pea sprouts, trimmed
2 large carrots, peeled, grated
1 cup mint leaves
2 Lebanese cucumbers, cut into thin matchsticks
300g store-bought BBQ chicken breast, skin removed, thinly sliced
100g pickled ginger, drained
2 tablespoons tahini
2 tablespoons reduced-salt soy sauce
1 teaspoon sesame oil
2 teaspoons honey
2–3 tablespoons lime juice
Nutritional information (per serve)
Instructions and steps:
Step 1Three-quarters fill a large bowl with lukewarm water. Working with 1 rice paper wrapper at a time, place the rice wrapper into the water. Leave wrapper for 30–60 seconds to soften. Place them on a damp tea-towel.
Step 2Place some sprouts, carrot, mint leaves, cucumber, chicken and ginger in almost the centre of the wrapper. Fold over the end closest to you. Then fold in the sides and roll up. Place the roll on a sheet of damp baking paper, and repeat with remaining wrappers and filling. Refrigerate until rolls are ready to serve.
Step 3Make sesame dressing: Whisk all ingredients in a bowl, adding a little water or extra lime juice to thin the dressing, if preferred. Serve chicken and ginger rice paper rolls with sesame dressing.
Make it gluten free: Check soy sauce and tahini are gluten free.
These rolls will keep for up to two days in an airtight container in the refrigerator. Cover the surface with a piece of damp non-stick baking paper to prevent them drying out.
About this recipe
First published: December 2017