Recipe type: Appetizers, Healthy Affairs, Non Veg
Ingredient’s for marinating the chicken:
  • 1 tbsp – Sriracha sauce
  • 1 tsp – Red chili and garlic sauce
  • 1 tbsp – Soy sauce
  • 1 tsp – Ginger and garlic paste
  • 1 tsp – Maple syrup or Brown sugar
  • 1 tbsp – White wine vinegar or normal white vinegar
  • 1 tbsp – Corn flour
  • 1 tsp – Olive oil or any vegetable oil
  • Salt and pepper to taste
  • 2 nos – Chicken breast (sliced from the middle and opened like a butterfly then beaten with a meat hammer or with the back of a heavy knife to tenderize the meat.)
  • 1 tbsp – Oil to grill the chicken in a nonstick grill pan or any nonstick pan.
Other Ingredients:
  • 8 to 10 nos – Rice paper sheets ( I used 16”inch sheets)
  • 1 – Each of Red, Green and Yellow coloured Bell peppers cut into juliennes or sticks the size should be little small than 16 “inch as they have to get enclosed inside the rolls
  • 2 nos – English Cucumber jullined
  • A handful of Spring onion greens cut lengthwise
  • ½ a – Chinese cabbage or Iceberg lettuce chopped roughly
  • 2 – Medium Carrots julienned
  • A handful of fresh Coriander leaves or Cilantro leaves
  • 2 tbsp of – White Sesame seeds lightly dry roasted.
Ingredient’s for the Dipping sauce:
  • 2 tbsp – Soya sauce
  • 2 tbsp- Sriracha sauce
  • 2 &1/2 tbsp – Creamy Peanut butter
  • 1 tbsp – Chilly Garlic sauce
  • 1 tbsp – Green chili sauce
  • 2 tbsp – Hot and sweet tomato sauce
  • 2 tbsp – White wine vinegar
  • 1 tbsp – Sesame oil or olive oil
  • 1 tbsp – Brown sugar or Maple syrup
  • 4 to 6 tbsp of – Chicken stock or normal water to thin out the sauce
  • 1 tbsp – Garlic minced or grated
  • 1 tsp – Ginger minced or grated
  • 1 tsp – Chili flakes
  • 1 tbsp – Roasted peanuts coarsely crushed
Method to marinate and cook the chicken:
  1. Slice open the chicken breast from the middle so that it opens up like a butterfly.
  2. Then beat the meat with a meat hammer or with the back or a heavy knife to flatten and tenderize the meat.
  3. Now in a flat dish or bowl take all the ingredients in the marinade list except the oil to cook the chicken and rub nicely all move the flattened chicken breast and let it marinate for at least 1 to 2 hrs preferably.
  4. Heat a nonstick grilling pan or a normal nonstick flat pan with 1 tbsp. oil, when heated place the marinated chicken breast and cook the chicken on medium flame on both the sides till the chicken is fully cooked (be careful not to overcook the chicken or else the chicken would become dry and chewy.)
  5. When cooked take them out on a chopping board and let them cool till it comes to room temperature,
  6. Then with the help of kitchen scissors or a sharp knife slice the chicken into long strips and keep aside.
Method to make the dipping sauce:
  1. Heat 1tbsp oil in a pan add the minced ginger, garlic, and fry till it turns pink.
  2. Add all the ingredients listed under the ingredients of dipping sauce except the roasted and coarsely crushed peanuts.
  3. Whisk it till everything is well incorporated. If at this point you feel the mixture is still thick then add some more chicken stock or water to bring the sauce to the desired consistency.
  4. Boil the sauce for few seconds, check the seasonings it should have a balance of salt, sweet, & spicy flavours.
  5. Do not overcook the sauce as the sauce will thicken at cooling.
  6. Pour it out in a serving bowl and garnish with roasted and coarsely crushed peanuts and some coriander leaves.
  7. Serve with rice paper chicken rolls.
Method to assemble and make the Rice paper Chicken rolls:
  1. Prep and cut all the veggies as mentioned and place everything on a working platform or table.
  2. Take a flat deep plate half-filled with room temperature water to moisten the dry rice paper sheets.
  3. Spread a cotton napkin over a chopping board on which you will be assembling the rolls, as the cotton napkin will help in absorbing the excess moisture from the rice paper sheets.
  4. Now take a rice paper sheet and dip it in the plate of water couple of times on both the sides of the sheet do not over soak it , take it out when the sheet is still firm but a bit flexible. (Over soaking the sheets will make them soggy and difficult to handle while making the rolls) Shake off the excess water.
  5. Place the flexible sheet on the kitchen napkin and start assembling the rolls.
  6. First of all sprinkle some roasted sesame seeds all over the sheet.
  7. Then place some chopped iceberg lettuce or Chinese cabbage, followed by juliennes of cucumber, carrot, 3 coloured bell peppers and few spring onion greens, add a few strips of cooked chicken.
  8. Place a few coriander leaves on the other end of the sheet as shown (as when the rolls are made the coriander leaves will make the rolls look more pretty)
  9. Now fold the roll tightly as shown in the images below (remember to roll the rolls as tight as possible for better-looking rolls.)
  10. Same ways make all the rolls and keep them on a tray at a distance as if kept too near they tend to stick to each other.
  11. Cover them with a tissue paper till you are ready to serve them.
  12. This rolls can be made before and stored in a box layered with tissue paper both down and above and remember to keep them a bit apart so as to avoid sticking them with each other. This can be also carried for picnics or made earlier for any party or get-together’s.
  13. Serve with the dipping sauce made above.
  14. Enjoy your summery fresh Rice paper chicken rolls which are loaded with the freshness of summery veggies.
Recipe by spiceaffairs at http://spiceaffairs.in/rice-paper-chicken-spring-rolls/