Chicken Pad Thai Summer Rolls
A Vietnamese rice paper roll filled with vermicelli noodles, chicken, carrots, cucumber and mint, with a KNORR Blue Dragon Pad Thai Dipping Sauce.
Ingredients
For the summer rolls:
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Chicken breast, skinless 300 g
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Rice paper 20 pc
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Mint 4 g
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Cucumber 180 g
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Rice noodles, dried 140 g
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Sesame oil 10 ml
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Red peppers 100 g
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Carrots 160 g
Preparation
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For the summer rolls:
- Gently poach chicken breasts until cooked then chill.
- Shred chicken and toss through 100ml KNORR Blue Dragon Pad Thai Sauce.
- Place ice noodles in boiling water until cooked then, chill and toss in sesame oil.
- Pick the mint leaves, finely slice cucumbers, julienne the carrots and red pepper.
- In a deep dish soak the rice papers a few at a time for 30 seconds or until soft.
- To build the rolls place mint into the middle of the paper.
- Add 3 slices of cucumber to cover the mint leaf.
- Add noodles neatly on top then carrots, Red Pepper and Chicken making sure not to over fill.
- Fold over top and bottom section of rice paper leaving a gap in middle.
- Start to roll from either side, tucking in rice paper as it rolls.
- Store on a clingfilm lined tray and cover the rolls as you go..
- Repeat until you have 20 rolls.
- Place rest of KNORR Blue Dragon Pad Thai Sauce into dipping pot for service.
