Asian style cold rolls
- 2 chicken breast fillets, cooked
- rice vermicelli
- 1 continental cucumber
- cabbage, finely sliced
- carrots, sliced into julienne
- red and green chillies, sliced
- fresh coriander leaves
- Vietnamese mint
- mint
- Vietnamese rice paper spring roll wrappers
Peanut sauce
- 4 red shallots
- ginger (a large thumb sized piece)
- coriander roots
- 3/4 cup crunchy peanut butter
- 1 tablespoon soy sauce
- 270ml can coconut cream
- sweet chilli sauce
- zest of 1 lime
- juice of 2 limes
(adjust the quantities above to suit)
Cook the rice vermicelli as per packet instructions and quantity to however many rolls your are making.
Slice the chicken breast into long pieces to fit into the rolls.
Finely slice the cabbage. Grate or slice the carrots. Remove the seeds from the chillies and slice into long thin pieces.
Remove the leaves from the coriander and mints.
To make the peanut sauce, chop the shallots and ginger very finely (minced really) and then saute in a frying pan in olive oil until soft and fragrant. Add some chilli sauce (to taste) and then the peanut butter and the coconut cream and stir continuously to combine while the mixture simmers.
Add a tablespoon of soy sauce and chopped coriander roots and simmer for 3 to 5 minutes. If the sauce separates either add more lime juice or rice wine vinegar. Place the mixture in a heatproof dish to cool.
Place the rice paper wrappers, one at a time, in a large dish of lukewarm water to soften. Once they are ready place them on a dinner plate ready to assemble starting with a line of peanut sauce and then small amounts of the herbs, chicken, carrot, cucumber, cabbage and noodles. Bring the bottom of the wrapper up over the filling, fold in the sides and roll up as tightly as you can without the rice paper splitting. Place on a serving plate seam side down. Voila!
Tip from Marion: It is easier and really tasty to have the peanut sauce spread inside the rolls than people dipping continuously into a bowl. The peanut sauce also keeps well in the fridge. Also a great way to have a meal with everyone making their own rolls.
A fabulous summer afternoon under Gina's gorgeous grapevine and thank you Marion.
January 2016 - Gina's place with Marion at the helm.
