How to make it

  • Preheat oven to 400* F
  • Combine curry paste, soy sauce and 1 tbsp of the vegetable oil
  • Brush onto chicken breasts
  • Heat the remaining oil in an ovenproof skillet over medium heat
  • Add chicken breasts
  • Sear for 2 minutes on each side
  • Place the skillet into the oven and bake for 10 to 15 minutes, or until juices run clear
  • Keep the skillet for making the sauce
  • Tear the chicken into thick shreds
  • Add coconut milk, curry paste, fish sauce, ginger, sugar, tomatoes and lime zest to skillet
  • Reduce over medium heat for 8 to 10 minutes, or until very thick and only about ½ cup remains
  • Stir in the lime juice
  • Return the chicken pieces to the skillet, and toss with the sauce
  • Allow to cool
  • Divide chicken into 8 portions
  • Dip the rice paper into warm water to soften
  • Working with 1 wrapper at a time, lay the rice paper on a sheet of waxed paper on the working surface
  • Place 1 portion of the chicken filling onto the top third of the wrapper
  • Spread it to about 1 inch of the edges
  • Add 2 or 3 shreds of green onion, cucumber, 3 mint leaves,3 coriander leaves, and a few leaves of the baby lettuce mix.
  • Season with salt and pepper to your preference
  • Roll up the wrapper, tucking in the ends as you go
  • Place seam side down on a tray
  • When all rolls are completed, cover with a damp clothe and plastic wrap.
  • Refrigerate until ready to serve

Reviews & Comments 3

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  • chuckieb 4 years ago
    Wow! Those look and sound gorgeous! I've made salad rolls before just with thin vermicelli and grilled chicken and such and you're right in that they do tend to be a teeny, bit bland. I like them anyway, but your recipe sounds way more flavourful. I shall put that in my folder for a future try. Thanks.
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    " It was excellent "
    bizzielizzie ate it and said...
    so beautiful
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    " It was excellent "
    elgab89 ate it and said...
    Delicious and great presentation!
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