A healthy and delicious starter or snack. Add more veggies to the rolls if you like or make it meat-free by replacing the chicken with sautéed baby marrows or fresh julienned carrots
Spiced chicken, avocado and cucumber rice paper rolls with plum sauce
- 30ml (2 tbsp) lemon juice, plus extra to drizzle
- 15ml (1 tbsp) honey
- 30ml (2 tbsp) vegetable oil
- 7,5ml (1½ tsp) Chinese Five Spice
- 3 chicken breasts, halved to
- make 6 thin chicken breasts
- 1 cucumber
- 2 avocados
- 125ml (½ cup) baby coriander leaves
- (micro herbs) OR 30 – 40ml fresh coriander leaves
- 125ml (½ cup) bean sprouts
- 6 rice paper rolls
- cucumber ribbons, optional, to serve
- Asian plum sauce, to serve
Combine the lemon juice, honey, oil and Chinese Five Spice. Pour it over the halved chicken breasts, cover and marinate in the fridge for at least 30 minutes.
Halve the cucumber lengthways and use a teaspoon to scrape out all the seeds. Slice the rest of the cucumber into julienne strips.
Slice the avocados in half and remove the pip and skin. Thinly slice the avocado and drizzle it with lemon juice to prevent it from browning while you prepare the chicken.
Remove the chicken from the fridge and bring it to room temperature, about 15 minutes. Heat a griddle pan over high heat and fry the chicken until tender, about 2 – 3 minutes on each side. Season lightly and shred into thin strips.
Combine the shredded chicken with the sliced cucumbers, sliced avocado, micro herbs and bean sprouts.
Submerge the rice paper into cold water until soft or according to instructions on the pack, about 1 – 2 minutes. Place the rice paper on a clean tea towel. Arrange a little of the filling along the centre of the rice paper round. Fold in the ends and roll it up firmly or roll it up by keeping one end open and the other end closed.
Wrap the rolls in a cucumber ribbon and serve with the plum dipping sauce.