All chicken in Australia is free of added hormones and steroids.
Chicken Summer Rolls
Type: Salad
Cut: Breast Fillet
Style: Western
Ingredients
3 tablespoons of lime juice
1 teaspoon fish sauce
1 teaspoon brown sugar
1 tablespoon rice wine
1 tablespoon chopped fresh basil
2 tablespoons roughly chopped fresh mint
1 spring onion, finely chopped
2 tablespoons sliced pickled ginger
1 cup snow pea sprouts
1/4 cup chopped roasted peanuts
Cracked black pepper
300g cooked chicken breast, shredded
100g vermicelli noodles, cooked
10 x 16cm rice papers
Dipping sauce
3 tablespoons lime juice
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon grated ginger
1 chilli, finely chopped
Instructions
Lightly coat a large frypan with canola cooking spray and stir-fry all ingredients except chicken, vermicelli and rice papers. Once cooked, add chicken and mix.
Gently place one softened (in hot water) rice paper on a flat surface and and place 1/4 cup of the mixture along the middle leaving a couple of centimetres at each end. Taking the point closest to you, fold over the filling then bring left and right sides over filling and roll away from yourself.
Place rolls on a serving platter and serve immediately with dipping sauce.
To make the dipping sauce, combine sauce ingredients and stir through.