If there was a competition for rolling rice paper rolls with your eyes closed I would be the winner! (I just tried to work out how many of these we have made over the years & I’d say it’s more like tens of thousands). Our 5-Spice Duck Rice Paper Rolls with Hoisin are served at most of our events. They can be tricky but I’ve ironed out all the little kinks over the years & come up with a fool proof way to make them. Below you’ll find all my tips.
I actually find making these very therapeutic. I set up an assembly line, this is often in the early hours as the sun rises, & start rolling, rolling, rolling. As my boys wake they sleepily gobble down one or two. I might be a bit strange but I love a production line! I find as my mind quietens it allows solutions to problems, creative ideas & lots of other things to pop up. The caterers’ form of meditation you could say.
Anyway….why make rice paper rolls? Firstly they’re nutritious. They’re a great way to combine fresh vegetables & herbs with your choice of protein, e.g. chicken, seafood, beef, duck. Add some healthy fat such as avocado or a homemade satay sauce & you have a beautifully balanced snack that will keep you satisfied. And they’re gluten free. Secondly they’re fun to make & the kids can do it themselves..yay! They’ll enjoy making their own version. Lastly they’re delicious of course 🙂
Below is our recipe for Satay Chicken Rice Paper Rolls, including an easy peasy way to poach chicken. The satay sauce is from a very special cooking school, The Red Bridge Cooking School in Hoi An, that I had the pleasure of attending last year. If you’d like any information on that please feel free to message me, because I could go on & on! But I hear optimal blog length is 300 words & I’m running out of them!!!
Ok so onto the rice paper rolls. We recently taught these at our Delicious & Nutritious cooking classes & it was so much fun. Start by laying out all your ingredients in bowls. Then dampen a tea towel with water (so the rice paper won’t stick). Fill a large bowl with warm water & add 6 rice papers. Leave for a minute until soft. The longer you leave them the more likely they are to fall apart so don’t get distracted 🙂 Place rice paper on the tea towel (you’ll fit 6). Then pat dry with a clean tea towel. Add your sauce in a strip a couple of centimetres up from the bottom of the rice paper. Place your chicken (or other protein) & julienned vegetables on top of the sauce. Then place your herb of choice (mint or coriander are my favourite) a couple of centimetres from the top with the good side face down. Then roll once starting from the bottom, fold in the sides & continue rolling. I can feel an instagram animation coming!!
These are perfect snacks with summer coming up. You can go simple for easy family snacks or fancy (prawns, mango & mint anyone) for sure-to-impress entertaining.
Please feel free to contact me with any questions….seriously, call the Cut Above hotline anytime. If you’d like to spread the word & share this blog with friends that would be wonderful too 🙂
Satay Chicken Rice Paper Rolls
A delicious & nutritious snack.
Chicken breast , cooked & shredded Carrot Lebanese Cucumber Chinese cabbage, or iceberg lettuce Red capsicum Mint Coriander Rice Paper Rolls (my favourite brand is Rose, has a red rose on the packaging) Satay Sauce ½ tsp crushed garlic 2 tbsp crunchy healthy peanut butter 2 tbsp light soy sauce 1 tsp brown sugar ½ cup coconut milk 1 tsp lime juice
- Add chicken breast to baking dish. Add shallots, lemon, parsley, kaffir lime leaves or any aromatics you have on hand. Top with water until chicken is covered. Cover with foil & cook 30 minutes at 180C.
- Julienne cucumber & carrot, slice capsicum thinly & shred lettuce.
- Wash herbs.
- Place all ingredients (except lime juice) in a saucepan & stir over medium heat for a minute until all ingredients are combined.
- Remove from heat & add lime juice.
- Add more coconut milk if you prefer a thinner consistency.
Rice Paper Rolls
- Soak rice paper 30-60 secs in warm water.
- Lay on dampened tea towel & pat dry.
- Add satay sauce, top with shredded chicken, julienned vegetables & herbs.
- Wrap & roll.