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Coconut chicken rice paper rolls
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Whip up easy and tasty snacks for a joyous feast.
Ingredients:
  • 510.00 gm chicken style liquid stock
  • 5cm piece fresh ginger, thinly sliced
  • 1 cinnamon stick
  • 1 large (about 250g) chicken breast fillet
  • 40.40 gm coconut milk
  • 20.00 ml finely chopped palm sugar
  • 24.40 gm fish sauce
  • 16.25 gm shredded coconut
  • 24 round (20cm-diameter) rice-paper sheets
  • 1 carrot, peeled, cut into matchsticks
  • 2 green onions, ends trimmed, thinly sliced lengthways
  • 62.50 ml Vietnamese mint leaves
  • 62.50 ml coriander leaves
  • Sweet chilli sauce, to serve
Instructions:
  • In a medium saucepan over high heat, bring chicken stock, ginger, and cinnamon to a boil. Reduce heat and add chicken breast. Cook for 10 minutes, turning occasionally, until chicken is just cooked through. Remove from heat, cool, and transfer to a bowl. Chill in the fridge.
  • Remove chicken from stock and delicately shred using forks. Transfer to a bowl and mix with coconut milk, lime juice, sugar, and fish sauce, gently combining.
  • Enhance with a splash of tangy lime juice, sweet sugar, or savory fish sauce to taste.
  • In a medium frypan over medium heat, toast the shredded coconut, stirring constantly, for about 2 minutes until it turns a beautiful golden brown.
  • Take off the heat.
  • Immerse a rice-paper sheet in warm water for 30 seconds or until pliable (avoid over-soaking to prevent tearing). Pat dry on paper towel, then lay flat on your workspace. Fill the center of the sheet with the chicken mixture, followed by a sprinkle of shredded coconut, carrot, and green onion.
  • Place a mint leaf and coriander leaf on top. Fold in the ends and roll up tightly to seal the filling. Repeat to create 24 rice-paper rolls. Arrange on a platter and serve with sweet chili sauce.

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