Honey Soy Garlic Rice Paper Rolls

Prep time: 5 mins

Cook time: 15 mins

Utensils:

Fry-pan

Tonks

2x Bowl ( Marinate bowl & Water bowl for rice sheets)

Knife + Cutting board

Ingredients:

1 carrot - grated or finely sliced

1 Lebanese cucumber - seeds removed and sliced

6 chicken thigh fillets

Marinate (Honey, soy and garlic) You can use any marinade you like

Rice paper sheets

Sweet chilli sauce - to serve

Soy Sauce - to serve

Pinch Steps: (PHOTO BELOW)

Pinch 1: Trim chicken and cut each fillet into strips lengthways. Combine chicken strips and marinade into a bowl. Glad wrap and pop into the fridge.

Pinch 2: Meanwhile, cut cucumbers in half lengthways, remove seeds with a spoon then cutting into strips. Grate carrot and sliced avocado.

Pinch 3: Preheat fry-pan on medium-high heat and add chicken strips(4 at a time).Until cooked then rest aside to cool for 10 minutes.

Pinch 4: Place one sheet of rice paper in a medium bowl of warm water until just softened roughly 30 seconds. Lift sheet carefully out onto a wet tea towel. Place a piece of chicken horizontally in the centre and top with carrot, cucumber and avocado. Fold the corner facing you over the filling then roll and fold in the sides then roll to enclose the feeling.

Preparing fillings:

Rolling Rice paper rolls: (Diagram below)