Rice Paper WrapsFrom lor 8 years ago
- 8 - 10 oz. / 250 g - lean ground chicken or turkey shopping list
- 1 onion, chopped shopping list
- 1 Tbsp. / 15 ml - minced ginger root shopping list
- 1 cup / 250 ml - grated carrot shopping list
- 1/3 cup / 75 ml - hoisin sauce shopping list
- salt and pepper to taste shopping list
- 8 inch rice paper wrappers shopping list
- 1 cup / 250 ml - finely julienned cucumber shopping list
- 1 cup / 250 ml - bean sprouts shopping list
- 1/2 cup / 125 ml - coriander leaves or flat leaf parsley shopping list
- For Dipping: Thai sweet red chili sauce, hoisin sauce or peanut sauce. shopping list
How to make it
- In a non-stick skillet, cook chicken, onion and ginger over medium-high heat until chicken is no longer pink, stirring often to prevent clumping.
- Remove from heat.
- Stir in carrot and hoisin sauce.
- Season with salt and pepper to taste.
- Dip 1 rice paper wrapper in large bowl of hot water for 20 seconds or until softened.
- Gently shake off excess water and lay on damp tea towel.
- While filling one wrapper, soak another.
- Place about 2-1/2 Tbsp./37 ml chicken mixture in line about one-third from bottom of wrapper.
- Top with one-twelfth each cucumber and bean sprouts.
- Top with a few coriander leaves.
- Fold bottom edge of wrapper over filling; fold side edges over and roll up tightly to form roll.
- Repeat with remaining wrappers and filling.
- Wrap well in plastic wrap and refrigerate for up to 4 hours.
- To serve, cut each in half diagonally and arrange on lettuce-lined platter. Serve with a small bowl of sweet red chili sauce or Hoisin sauce for dipping.
- Makes 12 rolls, 24 pieces.
- Note: Rice paper wrappers are sold in packages in most grocery stores and Asian stores.