Chicken and Veggie Rice Paper Rolls with Peanut Dipping Sauce
Ingredients
- ●Rice paper wrappers
- ●Cooked chicken, sliced
- ●Assorted vegetables (e.g. cucumber, carrot, lettuce, fresh herbs)
- ●2 tbsp roasted peanuts
- ●1 dried red chilli
- ●1 clove garlic
- ●1 tsp sesame oil
- ●1 tbsp dark soy sauce
- ●1 tbsp light soy sauce
- ●2 tsp rice vinegar
- ●1/2 tsp sugar
- ●Water/ice, to loosen
- ●Chilli oil, to top
- ●Chopped roasted peanuts, to top
Instructions
Make the dipping sauce by blending the roasted peanuts, dried red chilli, and garlic into a coarse paste.
Add the sesame oil, dark soy sauce, light soy sauce, rice vinegar, and sugar to the paste and blend until combined.
Loosen the sauce with a little water or ice until it reaches a smooth, pourable consistency.
Pour the sauce into a serving bowl and top with a drizzle of chilli oil and a handful of chopped roasted peanuts.
Prepare your fillings by slicing the cooked chicken and cutting the vegetables into thin strips.
Fill a wide, shallow dish with warm water and submerge one rice paper wrapper for 10–15 seconds until just pliable.
Lay the softened wrapper flat on a clean surface and arrange a portion of chicken, vegetables, and herbs in the centre.
Fold in the sides of the wrapper, then roll tightly from the bottom up to enclose the filling.
Repeat with the remaining wrappers and filling.
Serve the rolls immediately alongside the peanut dipping sauce.