For the Chicken Marinade:
½ tsp honey
Zest of 1 lime
Juice of 1 lime
2 cloves minced garlic
1 tspn minced ginger
½ chopped red chilli (can omit this if there’s kids involved)
2 Tblspns soy sauce
1 tspn sesame oil
For the Rolls:
1 packet of rice paper sheets (you won’t use them all but they will keep in the pantry for next time)
500g Boneless, skinless Chicken Breast
½ cucumber sliced into matchsticks
1 carrot sliced into matchsticks
1 capsicum sliced into matchsticks
1 cup sliced red cabbage
50g dried vermicelli noodles
1 bunch of fresh coriander
1 cup fresh spinach leaves
Mix all your marinade ingredients together and pour all over your chicken breast. If possible do this over night but if not 1-2 hours before will be fine.
Preheat your oven to 180 degrees and place your marinated chicken in an oven proof dish and into the oven for 30 minutes. Meanwhile prep all your veggies, soak your vermicelli in some warm water for about 5 minutes and get a large bowl with warm water ready for your rice paper sheets. .Once your chicken is ready, slice it into strips and your ready to assemble. For the rice paper you just carefully so they don’t break place one at a time into your large bowl of warm water and leave for about 30 seconds or until soft and pliable. Carefully remove from the water ensuring not to tear the rice paper and place on a plate or board. Add in your desired fillings into the middle of the rice paper and then roll over one side, then both ends, then the other side and enjoy.
These summer rolls are best served with a dipping sauce, here we have used our peanut satay sauce recipe. Don’t forget to check out the recipe for that too!