rice paper rolls with grilled lemongrass chicken

rice paper rolls with grilled lemongrass chicken | table twenty eight

Hello everyone… Sorry for the radio silence, I haven’t been in the best of health the past month and creativity and motivation have suffered as a result.

So forgive me for the brevity of this post, as I get back into the swing of things…

This is a lovely, easy recipe that requires minimal actual cooking and simple preparation.

You could even bring everything to the table and let everyone assemble their own rolls.

It’s light and fresh and perfect for the summer ahead of us.

rice paper rolls with grilled lemongrass chicken | table twenty eight

rice paper rolls with grilled lemongrass chicken


16 x 22cm rice paper wrappers

800g skinless chicken breasts
1 cup thinly sliced iceberg lettuce
2 x lebanese cucumbers, cores removed and cut into matchsticks
¼ cup mint leaves, shredded
¼ cup coriander leaves, shredded

lemongrass marinade
⅓ cup chopped lemongrass (white part only)
1 red chilli, de-seeded and chopped
2 cloves garlic, chopped
3 tbsp olive oil
1 tsp palm sugar
1 tsp sea salt

sweet and sour dipping sauce
¼ cup fish sauce
2 tsp castor sugar
finely grated zest of a lime
2 tbsp lime juice
3 tbsp chilli sauce
1 garlic clove, finely chopped
1 tbsp finely chopped spring onion


Firstly, prepare the marinade for the chicken.  Place the lemongrass, chilli and garlic in a mortar and pestle and bash until the ingredients begin to break down and form a paste.

Add the rest of the marinade ingredients and continue to bash together until combined.

(Alternatively, you can whizz all ingredients together in a food processor).

rice paper rolls with grilled lemongrass chicken | table twenty eight

Place the chicken breasts between two sheets of baking paper and using a meat tenderiser, flatten until the chicken pieces are about 1.5 centimeters thick.

Pour over the marinade to coat each piece evenly and marinate for at least an hour, allowing the flavour to infuse.

Heat a ridged grill pan over medium heat and grill the chicken until cooked through and the coating is caramelised and charred.

Set aside to cool and cut into thin slices.

For the sweet and sour dipping sauce, place all the ingredients in a bowl.  Stir to dissolve the sugar and taste to see if any flavours need adjusting.

rice paper rolls with grilled lemongrass chicken | table twenty eight

When you’re ready to assemble the rolls, fill a shallow bowl with warm water.

Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface.

Place a couple of chicken slices along a third of the wrapper and top with lettuce, cucumber and herbs.

Roll into a tight spring roll shape, according to the instructions on the packet.

Repeat with the remaining rice paper wrappers and filling.

Slice in half and serve with the sweet and sour dipping sauce.

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