So the last two times I’ve eaten out recently, I have ventured to Thai restaurants in Newtown, Sydney. No complaints! However, they do tend to pack it on with the oil and leave you with the “heavy” feeling afterwards (may just be the case of consumption of too many noodles). So, since I seem to never make it home in time for dinner these days, I’ve had to get create on the meal front in order to nourish myself in a healthy manner (but a tasty manner too).
So here is the first of what I’ve whipped up this week.
Chicken Rice Paper Rolls
Super duper easy and perfect lunch prep for non morning people like myself. Rice paper rolls are so versatile you can basically put whatever filling you like in them and they’ll still taste delish. Here’s what I put in for these ones ~ I’m in the process of work shopping some marinades for the chicken just to give them an edge.
What you’re going to need
4 rice paper roll sheets
100 grams cooked chicken breast, shredded
1/2 carrot, grated
2 baby cucumbers (or 1 normal size one is fine also), grated
1/2 zucchini, grated
salt and pepper to season
1. To cook the rice paper rolls and to make them soft, heat up some water to 60 degrees (my kettle at home is semi high tech so there’s a setting for this, but if you don’t have a semi tech kettle, then the water just has to be warm enough to soften the sheets but not too hot because you will burn yourself). Submerge sheet in the water for about 30 seconds.
2. Lay your sheet on a chopping board and place your ingredients slightly off centre just so you have plenty of rolling room with the sheet.
3. Fold the lower side of the sheet over your ingredients and roll once, then tuck in the sides before rolling again until the sheet is altogether.
4. Repeat until you run out of filling!
5. Serve with light soy sauce!