Vietnamese rice rolls

Prep time

10min

Cook time

30min

These tasty rolls have a bright flavour and pair perfectly with the peanut dipping sauce.

Ingredients:

400 g Chicken Breast (marinated with soy sauce, brown sugar, sesame oil, garlic mince, ginger and sesame seeds. (Marinate for approx 1-2 hours) ( set in fridge))
½ cup Fresh Mint
½ cup Green Onion
2 Small Cucumbers (thinly sliced)
1 Large Carrot (grated)
1 Vietnamese Style Rice Paper Rolls
1 cup Medium Grain Rice
¾ cup Creamy Peanut Butter
¼ cup Rice Vinegar
⅓ cup Reduced-Sodium Soy Sauce
3 tbsp Honey
1½ tsp Grated Fresh Ginger (grated)
1½ clove Garlic (pressed or minced, to taste)
¼ tsp Chili Flakes
2 tbsp Water Or Coconut Milk (or as necessary to reach your desired consistency)
1 sprinkle Roasted Peanuts (chopped)

Method

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
Lay wrapper flat. In a row across the center, place 2 chicken, mint, green onion, cucumber, carrot and rice leaving about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the peanut sauce with all ingredients
Serve The rice rolls with the peanut sauce..

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.