Freshly made salad rolls with chicken, basil, carrots and cucumbers.
Salad rolls are traditionally served cool and hence ideal for summer time. They are also light, refreshing and healthy.
- rice paper, about 15 sheets
- (rice) vermicelli noodles, boiled as instructed and then thoroughly rinsed with cold water, drain well
- 1lb ground chicken*
- 2 to 3 cloves garlic, finely chopped
- a few tbsps soy sauce
- 1 tbsps honey
- 2 tbsps oil
- one small onion, finely chopped
- one carrot, cut into match sticks
- cucumber (same amount as carrots), cut into match sticks
- juice of half a lime
- sea salt
- freshly ground pepper
- a few fresh basil leaves
*Instead of chicken, try grilled shrimp or thinly sliced bbq beef or pork. For a vegetarian style salad roll, visit Frugal Feeding.
1. In a bowl, combine carrots, cucumber and lime juice. Add a sprinkle of sea salt. Allow mixture to marinate for 15 to 20 minutes.
Cucumbers and carrots with lime juice and sea salt.
2. In a wok on high heat, add in oil, garlic and onions. Cook until onions are soft, then add in chicken.
3. Use a wooden spoon to break up the ground chicken as much as possible. If chicken appears dry, add a splash of water.
4. When the chicken is almost done, season with honey, ground pepper and soy.
5. Choose a shallow dish with sides that is large enough to fit the rice paper. (A pie plate works nicely.)
6. Fill dish halfway with hot water. TIP: have a kettle of just boiled water ready on the side and once the water in the dish begins to cool, top up with more kettle water.
7. Gently place one rice paper sheet into water. The rice paper will soften in a few seconds. Once this is achieved, remove from the water and onto a plate or cutting board.
Rice paper with vermicelli noodles.
Rice paper with vermicelli, chicken, basil, carrots and cucumbers.
8. Add a small handful of vermicelli noodles, a scoop of the ground chicken and a few of the marinated carrots and cucumber. Place the filling a little off center.
9. Tear a few pieces of basil leave and add to the filling.
Rolling the rice rolls.
10. Begin by rolling the portion of the rice paper nearest the filling. Roll about halfway and then fold the sides inward towards the center. Finish rolling. The rice paper is naturally sticky so it will seal itself.
11. The first salad roll is finished. Repeat steps 7 to 9 to make the remaining rolls.
12. Chill salad rolls in the fridge before serving. Store in an airtight contain so that the rice paper does not dry out.
Assembling the salad rolls is very simple but a little time consuming. This task may be fun for kids.