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Chicken And Mango Rice Rolls With Satay Peanut Sauce

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  • Prep Time25 mins
  • Total Time35 mins
  • Makes4 servings
Chicken And Mango Rice Rolls With Satay Peanut Sauce

(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)

Day one of our five easy weeknight meals made in 40 minutes or less! Whip up these fresh rolls for your Monday night dinner.

Ingredients

  • 4 tsp smooth natural peanut butter

  • 1 tbsp hoisin sauce

  • 1 tbsp Thai red curry paste

  • 1 tbsp peanuts, chopped (optional)

Rolls

  • 75 g thin rice vermicelli noodles

  • 1/2 900-g rotisserie chicken, skin discarded and meat shredded

  • 1 large mango, pitted, peeled, cut into strips

  • 1 red bell pepper, thinly sliced

  • 1 1/2 cups chopped cilantro

  • 1/2 cup mint leaves

  • 10 round rice paper, sheets

Instructions

  • Sauce: Stir peanut butter with hoisin, curry paste, ¼ cup water and peanuts in a medium bowl.

  • Rolls: Cook noodles following package directions, 3 to 4 min. Drain and rinse well. Arrange chicken, mango, red pepper, cilantro and mint on a large platter.

  • Lay a clean and damp kitchen towel on the counter. Fill a pie plate with warm water and place beside the kitchen towel. Dip 1 rice paper sheet into water and leave until pliable, about 30 sec. Lay softened sheet on towel. Arrange about 1 cup of desired toppings along bottom third of sheet.

  • Lift sheet edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half diagonally. Serve with Satay Peanut Sauce.

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