Recipe

Rice Paper Wraps Recipe

Add Step-by-Step Photos	Lor / All my dishes 1 year, 11 months ago Rice paper wrappers are very thin and make the lightest wraps. They require a brief soaking in warm water and gentle handling. Served cold, these can be made a few hours ahead and served as an appetizer. Prep:30m Cook:12m Servings:6	Lor
	asian wrap

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Ingredients

8 - 10 oz. / 250 g - lean ground chicken or turkey

1 onion, chopped

1 Tbsp. / 15 ml - minced ginger root

1 cup / 250 ml - grated carrot

1/3 cup / 75 ml - hoisin sauce

Salt and pepper to taste

8 inch rice paper wrappers

1 cup / 250 ml - finely julienned cucumber

1 cup / 250 ml - bean sprouts

1/2 cup / 125 ml - coriander leaves or flat leaf parsley

For Dipping: Thai sweet red chili sauce, Hoisin Sauce or Peanut Sauce.

Directions

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.

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