1packet rice paper wrapperscan be found in most supermarkets
1soft lettuceI used little gems
1cucumbercut into matchsticks
2carrotscut into matchsticks
1bell peppercut into matchsticks
1handful fresh mint
1handful Thai Basilyou can use sweet Italian basil as a substitute
1lemon grass stalkouter leaves peeled until you reach the pale yellow leaves, bottom part grated
peanut dipping sauce
2clovesgarliccrushed in garlic press
3tablespoonssweet chili sauce
3tablespoonschunky peanut butter
For marinating the chicken; slice the chicken as thin as you can.
In a bowl combine the chicken with the rest of the ingredients for the marinate and marinate for at least 15 minutes or overnight.
Prepare the vegetables and herbs for the rolls.
Heat a wok or frying pan and add the marinated pieces of chicken in a single layer. Bake until they are done.
Have the cooked chicken and all your cut vegetables ready to roll your wraps. Jaden has a really clear instruction in her book which will tell you exactly how to roll the ricepaper. In short;
Fill a pietin or a large plate with enough water to dip the ricepaper in. Make sure the water is warm, but not hot. Dip the ricepaper in very briefly, about 2 seconds each side. It will still be fairly stiff when you take it out.
Lay the still stiff paper on a dry surface and fold in two.
On the bottom half arrange your ingredients and then proceed to rolling it carefully tugging it in where needed.
Peanut dipping sauce
Heat the oil in a small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chili sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened. Let kool.
Keeps in the refrigerator for up to 1 week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.
Beautiful, light and fresh this is the perfect starter for any Asian inspired meal or it is great on it's own too as a (very) light lunch