An American take on a traditional Thai recipe. Rice rolls are a healthy alternative to wraps and sandwiches. They are known for combining savoury proteins with fresh and often sour greens. Great for a low-carb diet.
- Rice paper (large sheets min 12 inches diameter ideally circular) / approx. 12
- BBQ chicken made using your favourite recipe / approx. 1 LB
- Fresh bean sprouts / approx. 1 LB
- Sweet crunchy apples (e.g. Royal Galla) sliced / approx. 3
- Fresh lettuce leafs (preferably Boston lettuce) / 1 head
- Satay Sauce for dipping to taste
- Optional: Crushed peanuts
- Optional: Pickled or fresh carrots thinly sliced / approx. 1 small jar
- Prepare all ingredients before you at the table for fast preparation
- Wet the rice paper for 5 seconds in a large bowl then drain water by placing it between kitchen towels for 20-30 seconds. You should get a soft and sticky rice paper that does not fall apart.
- Place the rice paper on a flat surface and add a leaf of lettuce, sprouts, BBQ chicken, plus optional items as needed. Roll the lettuce around the ingredients to cover approximately 30% of the rice paper surface.
- Roll the rice paper as tight as possible holding the ingredients without breaking the rice paper. Tuck in the corners. If you’re having problems with the rice paper breaking, double it.
- Put it in the fridge to chill for min. 20 mins. Cover with cloth so it doesn’t dry out but it must have air access.
- Serve with Satay sauce for dipping
- Add fresh cucumber peeled and sliced
- Add large stemmed shrimp cleaned (no shell) / 1-2 per roll