• Partnered with
  • Makes 12
  • 20 mins prep
  • 20 mins cook

Lemongrass and satay chicken rainbow rolls

Lemongrass and satay chicken rainbow rolls

These satay chicken rainbow rolls are a perfect starting dish for summer. Bursting with fresh flavours and a delicious dollop of Exotic Food's Satay Sauce, it's like having a taste of sunshine.

Ingredients

  • 1 1/2 tbsp Exotic Food Soy Sauce
  • 1/2 tbsp Exotic Food Oyster Sauce
  • 1 makrut (kaffir) lime leaf, finely sliced
  • 2 cloves garlic, crushed
  • 1 tsp chopped lemongrass
  • handful chopped coriander
  • juice of 1 lime
  • 200 g chicken, sliced into thin strips
  • 12 Exotic Food Rice Paper Wraps
  • 1/2 yellow capsicum, seeded and thinly sliced
  • 1/2 red capsicum, seeded and thinly sliced
  • 16 lettuce leaves
  • 1/4 cup Exotic Food Satay Sauce
  • 2 carrots, shredded or julienned
  • 1 cup red cabbage, thinly shredded
  • 2 tbsp each fresh mint, basil and coriander, chopped
  • Exotic Food Satay Sauce, for dipping
  • Exotic Food Sweet Chilli Dipping Sauce

Steps

  1. Preheat oven to 180°C. Combine the soy and oyster sauces in a bowl with the sliced makrut lime leaf, garlic, lemongrass, coriander and lime juice. Add the sliced chicken and marinate for 10-20 minutes.
  2. Place the chicken on a rimmed baking pan lined with non-stick baking paper and bake for 20 minutes turning once or twice, or until cooked. Set aside to cool while you prepare the vegetables.
  3. To assemble: pour warm water into a shallow bowl. Soak rice paper wraps two or three at a time in the water until softened. Drain and place on a clean tea towel.
  4. Arrange a selection of sliced vegetables down the centre. Add a rolled lettuce leaf, a smear of satay sauce, some cooked chicken and a sprinkle of herbs. Roll up and tuck in ends to secure. Repeat until all the filling is used. Arrange on a serving platter with satay sauce and sweet chilli dipping sauce for dunking.
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