1 chicken breast makes approximately 10 rolls
This is a fresh, healthy, and delicious recipe perfect for picnics. Go with your instincts to decide on the fresh raw veggies that you will add. Mix it up and get creative. If you have ventured away from you caravan for the day, keep them cool in a chilly bin with ice packs. We love freezing bottles of yoghurt and adding them in the morning to keep food cool and safe until lunchtime. By the time lunch rolls around, the yoghurt will be thawed but still cold. These rice paper rolls (minus the yoghurt) are dairy-, gluten- and peanut-free.
Ingredients
- 100g pumpkin seeds
- 2 Tbsp soy sauce, gluten-free
- ¼ cup sweet chilli sauce
- 2 Tbsp soy sauce, gluten-free
- Juice of 1 lime
- ½ tsp sesame oil
- 10 sheets rice paper
- 3 tsp black sesame seeds
- 1 smoked chicken breast, finely sliced
- 1 large carrot, grated
- 1 cup mung beans
- ½ cucumber, peeled, deseeded, and julienned
- ½ bunch mint leaves, roughly chopped
Method
- In a small dry pan, toast pumpkin seeds over a medium heat with 2 Tbsp soy sauce until golden. Remove from heat and allow to cool.
- In an empty, clean jar, add sweet chilli sauce, 2 tbsp soy sauce, lime juice, and sesame oil. Shake until combined.
- Fill a large bowl with warm water. Place a sheet of rice paper in the water and soak it for 20 seconds.
- Place rice paper on a damp tea towel. Sprinkle with ¼ tsp black sesame seeds and fill along the edge with a small amount of chicken, carrot, mung beans, cucumber, and mint.
- Sprinkle a teaspoonful of toasted pumpkin seeds and drizzle one to two teaspoon of dressing over the top.
- Seal by folding the rice paper over until the ingredients are covered. Fold in each side and then roll tightly.
- Repeat for as many rolls as needed.
