Marinated chicken rice paper rolls
4
| Prep | 10 min | |
| Cook | 15 min | |
| Other | 10 min (Marinating) |
- Chicken breast, lean, raw, 400 g
- Rice paper, 8 medium sheet(s)
- Bean sprouts, 1 cup(s)
- Fresh mint, 16 leaf(s)
- Coriander, ¼ cup(s) loosely packed, (1/4 cup)
- Red capsicum, ½ capsicum(s), seeded and sliced
- Carrot, 1 medium carrot(s), cut into sticks
- Barbecue sauce, 2 tablespoon(s), Chinese (Char Siu sauce)
- Chinese five spice, 1 teaspoon(s)
- Ginger, fresh, 2 teaspoon(s), grated
- Rice vinegar, 1 teaspoon(s)
Method
Preheat oven to 180°C (350°F).
To create marinade combine Chinese barbeque sauce (Char Sui), Chinese five-spice, ginger and rice-wine vinegar together in a bowl. Add chicken and toss to coat thoroughly. Cover bowl and allow the chicken to marinate for 10-15 minutes.
Transfer chicken to a baking dish and cook for 15 minutes, or until cooked through. Remove from the oven and allow to cool. Slice chicken into long strips and set aside.
Fill a large, shallow bowl with cold water. One by one, soak sheets of rice paper in cold water for 2 minutes, then drain and lay on a clean cloth. Divide chicken and remaining ingredients equally among the centres of the rice paper sheets. Tuck in both sides and roll up securely.
Serve with a sweet-chilli dipping sauce and a mixed-leaf salad.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 0.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 223 |
| Protein | 25 g |
| Total fat | 2 g |
| - Saturated fat | 0.6 g |
| Total carbohydrates | 24.9 g |
| - Total sugars | 8.1 g |
| Fibre | 2.7 g |
| Sodium | 214 mg |