Japanese-Style Chicken Rice Paper Rolls with Teriyaki Dipping Sauce
Ingredients
Teriyaki Dipping Sauce
- ½ clove garlic
- ½ tsp finely grated fresh ginger
- ¼ cup water
- 1 Tbsp honey
- 2 Tbsp soy sauce
Rice Paper Rolls
- 300 g chicken breast cut into steaks
- ½ tsp oil
- 1 baby lettuce slice in half lengthways
- 1 carrot grated
- 1 Lebanese cucumber cut half, then into matchsticks
- 1 capsicum thinly sliced
- 1 cup thinly sliced purple cabbage
- ½ cup picked mint leaves
- 1 pack 22 cm rice paper wrappers
Instructions
- Make teriyaki sauce Mince garlic and finely grate gingerPlace in a small pot with remaining teriyaki sauce ingredients. Place on medium heat and bring to a simmer. As soon as it simmers, remove from heat. Transfer to a ramekin and set aside for serving.
- Cook chickenPat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and pepper. Heat oil in a medium frypan on medium-high heat. Add chicken and cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Thinly slice and set aside.
- Prep vegetables Separate lettuce leaves and cut in half lengthways. Grate carrot, cut cucumber into matchsticks and thinly slice capsicum and cabbage. Pick mint leaves. Set all aside separately.
- Assemble rolls Fill a shallow bowl with lukewarm water. Have all ingredients ready to go in front of you with rice paper rappers to the side. Dip one rice paper wrapper at a time into the water and submerge for about 30 seconds, until softening. Remove from water and place on a chopping board. Place the lettuce into the centre of the wrapper followed by vegetables, chicken and a few mint leaves on top. From the bottom of the wrapper, start rolling everything towards the middle. Fold the left and right sides of the wrapper towards the centre and finish rolling up the rice paper roll. Set aside on a plate and repeat.
- Serve Plate up chicken rice paper rolls with teriyaki dipping sauce on the side.
