Eco Living Magazine recipe for rice paper rolls with sate dipping sauce
Vietnamese Rice Paper Rolls with Sate Dipping Sauce
Serves 4
Vietnamese Rice Paper Rolls with Sate Dipping Sauce.
- Mix in a large bowl.
- 1 packet rice noodles- rehydrated.
- 1 tbsp minced fresh ginger
- 2 tbsp chia seeds
- 2 tsp black pepper
- 2 cups chopped fresh coriander
- 1 cup chopped fresh mint
- ½ cup soy sauce
- 1 tbsp sesame oil
- ½ cup fresh lime juice
- 1 tbsp fish sauce
- 1 cup julienned celery
- 2 cups bean shoots
- 1 cup julienned red capsicum
- 1 cup julienned carrots
- ½ cup minced Spanish onion
- 1 packet rice paper wrappers- rehydrated
Roll mix into finger shaped rolls.
Sate Sauce - In a saucepan gently heat and whisk together until creamy.
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 4 minced red chillies
- ½ cup soya sauce
- 2 tbsp palm sugar
- 1 cup peanut butter
- 1 can coconut milk
Method
- Preheat oven to 200C. Place potatoes in a saucepan of hot salted water over high heat, bring to the boil and drain.
- Pour 80ml olive oil in a roasting pan and place in oven for five minutes or until hot. Add potato, fennel, onion and lemon rind to pan, shake to toss lightly in oil and season to taste with sea salt and freshly ground black pepper. Place chicken, skin-side up on top of vegetables. Pour over wine and lemon juice, drizzle chicken with remaining olive oil and season to taste. Cover tightly with aluminium foil and roast for 25 minutes, remove foil and roast until golden (about 10 minutes).
- Meanwhile, for tarragon sauce, soak bread in lemon juice and vinegar for five minutes or until soft, transfer to a food processor. Add herbs and garlic and process until coarsely chopped, then add olive oil in a steady stream and process to combine. Season to taste and set aside.
- To serve, divide vegetables among plates, top with chicken, drizzle with tarragon sauce and serve with lightly dressed rocket leaves.
©Eco Living Magazine.