Last week I posted about midweek dinners and how my enthusiasm for cooking wanes somewhat come the middle of the week when the demands of the day to day start to pile up. I vowed to do a series of mid week meal posts in an attempt to get cooking mid week and not resort to toast. These meals had to be ready in around 30 minutes and use only readily available ingredients.I was discussing this idea with my long time friend Ms Lazy Foodie recently and she suggested we get together and make some rice paper rolls...what could be easier than rolling a few fresh ingredients in rice paper she asked? I had to agree.
Ms Lazy Foodie made the drive out to The Shady Pine armed with a whole bunch of ingredients and we set about making these. In her goodie basket was a rotisserie chicken, fresh herbs, vegetables, a not too ripe mango and a killer salmon xo sauce.
For an extra element of laziness (see a common theme here?), we decided to prepare all the filling ingredients and the dipping sauce and serve it at the table so each person could make their own rolls. We even put out a large bowl of warm water for soaking the rice paper sheets. Too easy! It was a great way to get involved and share the food without a lot of fuss and preparation. We all thoroughly enjoyed these rice paper rolls and had a fun time making them at the dinner table.
Chicken and mango rice paper rolls
Serves 4
Ingredients:
1 rotisserie chicken, shredded
20 small rice paper sheets
4 spring onions (green part only), cut into approx. 4cm batons
1 large carrot, cut into approx. 4cm batons
1 cucumber, cut into approx 4cm batons
½ cup coriander leaves
½ cup mint leaves
1 mango, cut into slithers
Salmon XO sauce (optional)
Dipping sauce:
Juice of 1 lemon or lime
1 tbs rice wine vinegar
1 tbs fish sauce
1 tbs brown sugar
1 tbs soy sauce
½ long red chilli, finely sliced
1. Place all ingredients on a serving platter
2. For the dipping sauce, combine sauce all ingredients and mix well ensuring that the sugar is fully dissolved.
3. To assemble the rice paper rolls, dip a sheet of the rice paper into a bowl of warm water for about 20 seconds. Drip all water off the rice paper and place it on a flat plate or board. Arrange each of the filling ingredients and roll.
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