Ginger caramel chicken rice paper rolls
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Chicken maryland fillet
Ginger caramel sauce
Lime and chili peanuts
Rice paper sheet
Allergens: Garlic, onion, nuts (peanuts). Sauce may contain shellfish
Pantry staples: Cooking oil, salt
1. Prepare the vegetables: Wash the vegetables. Slice the carrot and cucumber into matchstick-size pieces. Pick the coriander leaves. Thinly slice the spring onions on the diagonal. Separate the lettuce leaves.
2. Cook the chicken: Heat a splash of oil in a medium frying pan over medium heat. Cook the chicken for 3 minutes on each side until cooked through and the skin is crisp. Remove and rest on a paper towel. Slice thickly.
3. To make the rice paper rolls: Fill a large bowl with warm water and dip a sheet of rice paper in the water until it softens slightly, then lay it flat on a tea towel. Place some of the chicken, coriander, cucumber, spring onion and carrot in the centre. Fold the ends into the centre over the filling, then roll up tightly. Repeat with the remaining ingredients. Serve with lime and chilli nuts and the ginger caramel sauce.