Ask for these for your next function! Rice paper rolls are one of the hottest food trends at the moment.
Peanut sesame chicken rice paper rolls cooks in 20 mins makes 10 - 12.
2 Tbsp olive oil
4 chicken breasts, sliced against the grain into 1cm slivers
1 snap peas, thinly sliced lengthways
½ cup grated carrot
1 red bell pepper, deseeded and thinly sliced lengthways
2 Tbsp roughly chopped fresh coriander
1/4 cup peanuts or cashew nuts, roughly chopped
10-12 rice paper sheets
For the Sauce
3 Tbsp sesame oil
3 Tbsp soy sauce
3 Tbsp honey
2 Tbsp smooth peanut butter
3-4 Tbsp coconut milk, to loosen (optional)
1 large clove garlic, finely chopped
juice of 2 limes
1. Heat the olive oil in a wok or pan and brown the chicken pieces until lightly golden on all sides. Remove from the heat and set aside in a mixing bowl along with the coriander and peanuts.
2. Mix together the ingredients for the sauce (if you don’t have coconut milk just use a little warm water to loosen), and pour half the sauce over the chicken and vegetables, then toss gently to coat.
3. Dip one rice paper sheet at a time into a large bowl of luke warm water. Place on a clean dinner plate, fill down the centre with filling, leaving a 2-3cm space at the bottom and top. Fold up the bottom, fold in one side and roll until sealed neatly.
4. Repeat with the remaining ingredients and serve with the extra peanut sauce on the side.
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