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
  • Print


  • 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


  • 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.