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Satay chicken rice paper rolls
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Elevate your party with these delicious chicken rice paper rolls.
Ingredients:
  • 1 drinking coconut (see note)
  • 700g chicken breasts
  • 1 stalk lemongrass, chopped
  • 20 x 22cm rice paper wrappers (see note)
  • 1/2 small iceberg lettuce, thinly shredded
  • 250.00 ml Thai basil leaves
  • 125.00 ml coriander leaves
  • Lime wedges, to serve
  • 18.40 gm vegetable oil
  • 1 eschalot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red bird's-eye chilli, seeded, finely chopped
  • 1.25 gm ground cumin
  • 1/2 tsp coriander
  • 1/2 tsp ground turmeric
  • 250ml (1 cup) chicken stock
  • 80ml (1/3 cup) coconut milk
  • 43.20 gm hoisin sauce
  • 36.60 gm fish sauce
  • 140g (1 cup) roasted unsalted peanuts
  • 20.00 ml grated palm sugar
  • 1 lime, juiced
Instructions:
  • Prepare the coconut by making a 5cm hole in the top to pour the coconut water into a pan. Crack open the coconut, finely chop the flesh and set aside. Combine the chicken, lemongrass, and enough water to cover in the pan. Simmer over high heat, then reduce heat and cook for 10 minutes. Let it sit for an additional 10 minutes off the heat to finish cooking.
  • To prepare the sauce, warm oil in a small saucepan over medium heat. Cook eschalot, garlic, and chili for 3 minutes until soft. Add spices and cook for 1 minute until fragrant. Pour in stock, coconut milk, hoisin, and fish sauces. Simmer gently for 10 minutes until slightly reduced.
  • In a food processor, finely grind peanuts and palm sugar. Add to the coconut milk mixture and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Stir in lime juice and let it cool. The recipe makes 1 1/4 cups.
  • Take out the chicken from the cooking liquid and allow it to cool down. Carefully shred the chicken into fine pieces and combine it with the reserved coconut flesh in a bowl.
  • 1. Prepare a bowl of warm water. Submerge a rice paper wrapper for 20 seconds or until softened. Transfer the wrapper onto a sheet of baking paper. Fold the left side by 5cm. Layer some lettuce lengthwise on the wrapper, 3cm from the bottom. Add a portion of chicken mixture and sauce, then a leaf of basil and coriander. Fold the bottom of the wrapper over the filling and tightly roll up, tucking in the right side to seal, leaving one end open. Repeat with remaining wrappers and fillings. Garnish the top of each roll with extra herbs.
  • Garnish rolls with lime wedges and drizzle with the remaining satay sauce.

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