LEMON CHICKEN RICE PAPER ROLLS 5

Sometimes I really just feel like writing in bullet points.

Toda is one of those days.

I made Rice Paper rolls for dinner last week.

They were ABSOLUTELY delicious.

I used Lemon chicken as the “main ingredient” or as Matt Preston may say, the “Hero” of the dish.

You can use that too.

But you can also use 100000000000000000000000 other things.

Prawns, tofu, beef, duck….

Pretty much anything!

Oh, and apologies upfront for STOPPING taking snaps 3/4 of the way through the process!!!

But I was in a MAD RUSH.

AND the doorbell rang.

Threw me right off.

Was Woolworths delivery man.

INGREDIENTS

Spring onion – diced roughly

Coriander – chopped roughly

Cucumber – sliced

Red capsicum – sliced

Avocado – sliced with lemon on top

Lemon Chicken – Fry off some finely chopped shallots with garlic in olive oil and a dash of peanut oil, once caramelised pan fry some chicken breast that has been rubbed in salt, pepper, and lemon rind, when cooked DOUSE the chicken in a mix of soy sauce and lemon juice. Actually don’t DOUSE. Add a little of each at a time and stop when it tastes good TO YOU. Slice up.

Vermicelli noodles – place in large bowl of boiling water for 5 mins and they are done. Drain

Rice Paper – available from good supermarkets / Asian delis. Soak in water for 2 secs before adding ingredients and rolling.

Dressing – whisk together whole egg Mayo, soy sauce, sweet chilli sauce; 5 parts mayo to 1 part soy and 1 part chilli.

METHOD

Get one piece of rice paper, soak it in warm water for 2 secs and place on bench.

Pile up all aforementioned delicious ingredients just off centre of the rice paper circle, slightly towards the bottom of the circle.

ROLL LA ROLL and just before final roll tuck in the sides.

ARGH!!!!

NO MORE PICTURES?!?!

DO YOU UNDERSTAND HOW TO ROLL THEM!?

CAN YOU IMAGINEEEEEE WHAT THEY WILL LOOK LIKE!?

I feel SOOOOOO bad!

Any questions, just leave a comment and I shall respond IMMEDIATELY from guilt.