Coconut chicken rice paper rolls

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Lenards Chicken
2 Chicken breasts
400g can coconut milk
2 stalks Lemongrass bruised
8 kaffir lime leaves
1 teaspoon sea salt flakes
20 small rice paper rounds
1 cup thai basil leaves
1 cup coriander sprigs
1 mango peeled and shredded
150g snow peas shoots
3 green onions thinly sliced
Dipping sauce 
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoon lime juice
1 long green chilli thinly sliced
To begin, place the coconut milk & 2 cups of water, lemongrass, lime leaves, salt and chicken into a deep frying pan over medium heat and bring to a simmer. Once it has reached this point, reduce the heat to low. Cook this for approximately 20 minutes or until chicken is cooked through. Remove the chicken, cover and place in fridge to cool.
While this is cooling, let’s make the dipping sauce. To start, place the fish sauce, sugar, lime juice and chilli in to a jar shake well to combine.
Once the chicken has cooled, shred it with a fork. It’s completely up to you as to how thick or fine you shred this.
Now it’s time for the fun bit – assembling the rolls!
Place the rice paper rounds into cold water until they have softened slightly then place them on a damp tea towel to keep moist.
Place the basil, coriander, chicken, mango, snow peas and onion down one end of the roll and bring the sides in. Then roll up the rest of the roll. I like to place a coriander leaf at the top of the mixture so when it is all rolled up you can see the leaf through the rice paper .
Serve with the dipping sauce.
A perfect entree to our Chicken Larb dish. Enjoy!Full Image_Chicken Larb

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