Satay Chicken Rice Paper Wraps
We often serve these when entertaining as it’s easy to get everyone involved. Set up a big platter of all the ingredients and let your guests assemble their own wraps, filling them with what ever they like.Satay Sauce
- 1/4 cup pineapple juice
- 200ml coconut milk
- 1/2 cup peanut butter
- 1/4 cup sweet chilli sauce
- 1 tablespoon soy sauce
- Zest & juice half a lime
- 1/2 tablespoon freshly grated ginger
- 1 stalk of lemon grass minced or cut
- 500g chicken thighs, thinly sliced
- 1 pack rice paper wraps
- 2 cups mung beans
- 1 avocado, thinly sliced
- 1 carrot peeled and cut thinly
- 1 cucumber cut thinly
- 1 cup mint and coriander leaves
For the satay sauce, place the ingredients in a saucepan and gently heat. Whisk until combined and remove from the heat.
Cook the chicken in a pan, once nearly cooked through add 1/4 cup satay sauce until fully cooked through.
Fill a large plate with warm water and set out a clean, damp tea towel. Dip the rice paper wraps into the water one at a time to soften and lay out on the tea towel. Layer all your ingredients in the centre of the wrap. Fold in the two (shorter) opposite sides of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll up.
Serve the wraps with the remaining satay sauce.
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