adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wasabi chicken rice-paper rolls
0 Likes
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Impress your guests with spicy chicken and noodle rice-paper rolls as the perfect appetizer!
Ingredients:
  • 2 (about 380g) single chicken breast fillets, trimmed
  • 8cm piece fresh ginger, sliced
  • 35g rocket leaves, washed, dried, roughly chopped
  • 1 bunch fresh coriander, leaves picked, washed, dried, roughly chopped
  • 100g dried soba (buckwheat) noodles
  • 2 tsp wasabi powder
  • 10.00 gm water
  • 22.00 gm sweet chilli sauce
  • 8 round (23cm-diameter) rice-paper sheets
  • 6 radish bulbs, washed, sliced
  • 25g (1/2 cup) fried shallots (Maesri brand)
  • Soy sauce, to serve
Instructions:
  • Fill a medium saucepan halfway with water and bring it to a boil. Lower the heat, then add chicken and ginger to simmer for 25 minutes until the chicken is cooked through. Remove the chicken to a plate and let it cool for 10 minutes. Shred the chicken and combine it with rocket and coriander in a large bowl.
  • Cook the noodles in a pot of boiling salted water for 5 minutes or until tender. Drain the noodles and rinse under cold water.
  • Mix wasabi powder and water until smooth in a jug. Stir in sweet chili sauce and soy sauce until well combined. Pour over chicken mixture and toss gently to coat.
  • Submerge one rice-paper sheet in warm water for 10 seconds. Pat dry on a paper towel and place on a clean work surface. Arrange 3 slices of radish in the middle. Spoon about 1 ½ tablespoons of chicken mixture on top, add noodles, and sprinkle with fried shallots. Fold in sides and roll up to seal. Repeat with the rest of the ingredients. Serve with soy sauce.

Similar Recipes