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.
Poultry
Main courses
Ingredients
Chicken Pad Thai Summer Rolls
−
+
£2.23
For the summer rolls:
Chicken breast, skinless
/g
300.0 g
0%
Rice paper
/pc
20.0 pc
0%
Mint
/g
4.0 g
0%
Cucumber
/g
180.0 g
0%
Rice noodles, dried
/g
140.0 g
0%
Sesame oil
/ml
10.0 ml
0%
Red peppers
/g
100.0 g
0%
Carrots
/g
160.0 g
0%
Knorr Professional Blue Dragon Pad Thai Sauce 2.2L
/ml
500.0 ml
0%
/
For the summer rolls:
-
Chicken breast, skinless 300.0 g
-
Rice paper 20.0 pc
-
Mint 4.0 g
-
Cucumber 180.0 g
-
Rice noodles, dried 140.0 g
-
Sesame oil 10.0 ml
-
Red peppers 100.0 g
-
Carrots 160.0 g
Preparation
-
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.
