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.
- 20 mins preparation
- 20 mins cooking
- Makes 12
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Ingredients
- 1 1/2 tablespoon Exotic Food Soy Sauce
- 1/2 tablespoon Exotic Food Oyster Sauce
- 1 makrut (kaffir) lime leaf, finely sliced
- 2 clove garlic, crushed
- 1 teaspoon chopped lemongrass
- handful chopped coriander
- juice of 1 lime
- 200 gram 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 tablespoon each fresh mint, basil and coriander, chopped
- Exotic Food Satay Sauce, for dipping
- Exotic Food Sweet Chilli Dipping Sauce
Method
- 1Preheat 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.
- 2Place 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.
- 3To 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.
- 4Arrange 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.
