Chicken & Peanut Cold Rolls

P | GF | SF | DF | K

How It's done:

Rice Paper Rolls

12 large rice paper wrappers
1 large ripe avocado, pitted and finely sliced lengthways
1 red capsicum, finely sliced lengthways
1 small handful of chives
1 small handful of fresh mint, washed and chopped
1 small handful of fresh coriander, washed and chopped
1 Cup lettuce, washed and shredded
1 organic chicken breast, cooked and shredded

Peanut Dipping Sauce

1/4 cup peanut butter
1 tablespoon hoisin sauce (non-MSG)
1 clove of fresh garlic, crushed
1 teaspoon chilli sauce (optional)
2 teaspoons coconut aminos or soy sauce (non-MSG)
2 tablespoons warm water

Instructions - The Sauce

In a medium-sized bowl, whisk together all peanut sauce ingredients except water (or just throw it all in your food processor and blitz). Once peanut sauce ingredients are combined, add 1-2 tablespoons of warm water to create your desired consistency. Place sauce into a serving bowl and set aside.


Instructions - The Rolls

Half fill a large bowl (or baking tray) with warm water and soak the rice paper wrappers one at a time, for approximately 20 seconds or until the wrapper is soft. Place wrapper on your working bench and lightly pat dry. Begin placing your filling on the paper, keeping the top 2/3 of the wrapper free (do not over-fill). Gently roll the wrapper from the filling towards the empty part of the wrap, tucking in the sides as you go (keeping the roll as tight as possible) repeat the process until all 12 wraps are done. Cut each roll in half and serve with peanut sauce.

Cooking Time

30 mins