Lilydale Hoisin chicken rice paper rolls
Preparation time: 10 minutes
Cooking time: 45 minutes
- 550-650g Lilydale skinless chicken thigh fillets
- 1/3 cup gluten free tamari hoisin sauce (* see note)
- non-stick cooking spray
- 36 (16cm diameter) round rice paper sheets (185g)
- 3 shallots, pale part cut into 6cm lengths, then cut into thin strips
- 1 lebanese cucumber, seeded and cut into 6cm thin sticks
- 1 carrot, coarsely grated
- 1½ cups finely shredded iceberg lettuce
- 1 bunch mint leaves
- ¼ cup gluten free tamari hoisin sauce
- 1 tablespoon water
- Trim thigh fillets and make 2 slashes in the thickest part of each fillet. Place chicken and hoisin sauce in a bowl and stir to coat. Cover and refrigerate for 30 minutes.
- Spray a barbeque grill or stove top grill with non-stick cooking spray. Heat to medium-hot. Grill chicken 5 minutes each side or until cooked through. Set aside to cool, then slice thinly.
- Place shallots, carrot and lettuce in separate bowls. Separate whole mint leaves from bunch and place in a bowl.
- Place a clean damp tea towel on a work bench. Half fill a large bowl with warm water. Place a rice paper sheet in the water for 30 seconds or until just soft and pliable (do not over-soak or it will tear). Carefully transfer to damp tea towel.
- Place about 1 tablespoon chicken, some shallot strips, cucumber, carrot and lettuce in a line along the near edge of the circle. Top with a mint leaf. Place another mint leaf at the top of the circle, about 3cm inside the edge. Fold near edge over filling, then fold sides in and roll up firmly to enclose filling. Place on a platter. Continue with remaining rice paper rolls and filling (you will need to replace water from time to time as it needs to be warm). Rolls are best eaten soon after making. Cover with damp kitchen paper towel and plastic wrap until ready to serve.
- Make sauce: combine hoisin sauce and water in a small bowl. Serve rolls with dipping sauce.
*Note: ‘gluten free tamari hoisin sauce’ is sold in the health food section of the supermarket.