Chicken Rice Paper Rolls with Green Goddess Dressing
Serves: 8 rolls
Time: 30 mins
I love the vibrancy of colour and the overall freshness of this dish. It is one of those dinners that leaves you feeling satisfied and clean afterwards.
You can either serve them pre rolled or make it into an interactive dinner where people can roll their own.
Leftovers
Perfect as a leftover’s lunch and super easy to transport.
What you'll need
1/8 of a red cabbage
2 large carrots
1 red pepper
1 yellow pepper
1 cucumber
1 cos lettuce
1 avocado
1/2 a bunch of coriander
1 lemon
2 chicken breasts
1 packet of rice papers
From the pantry
coconut oil
1 tablespoon of Vegenaise or mayo
Optional for Veggo’s
Tofu
Optional Extras for Lunch
Need a little something more filling?
Why not boil up some brown rice if you think tonight's dinner will be too light.
brown rice
Prep and Cook
Prep Vegetables
Peel and finely slice carrots.
Shred cabbage.
Slice peppers very thin.
Wash lettuce and rip off the really hard stalk end.
Slice cucumber nice and thin.
Make Dressing
In a small food processor, combine the avocado, juice of 1 lemon, roughly chopped stalk ends of your coriander, vegenaise or mayo and 2 tablespoons of cold water with a good pinch of salt and some cracked pepper.
Blitz till smooth and transfer to a serving dish.
Cook Chicken
Slice each breast in half horizontally so that you end up with 4 thin looking chicken breasts. Season really well with salt and pepper.
Heat a large fry pan with 2 tablespoons of coconut oil.
Cook each side of the chicken till deep golden in colour and almost crispy, approx 3 minutes.
Boil Water and Roll
Fill a large bowl with boiling water.
Dip the rice papers quickly into the boiling water, but the trick is not to leave them in for more than 10 seconds as you don't want them to come out soggy.
Lay out flat on a surface such as a chopping board or plate and load up with fillings.
I start with the lettuce and I often flex it a little so that it isn’t so rigid, then add the chicken, the rest of the veggies and finish with some fresh herbs.
With large loaded rice paper rolls, it is often easier not to fold the ends in, so all I do is I pull the bottom up over the filling, then tuck it in tight and roll upwards.
Plate it Pretty
Slice the rice papers in half and arrange on a platter with a bowl of goddess dressing and garnished with a few sprigs of coriander.
Enjoy!
Lunch tomorrow
It is a good idea to wrap your rolls in baking paper or at least lay some between each roll so that they don’t stick together.
Any rice or dressing that doesn’t get used can go towards tomorrow night’s dinner.