Name: Teriyaki chicken rice paper rolls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 chicken thigh fillets; 1/4 cup gluten-free thick teriyaki marinade; 2 tbsp water; 2 Lebanese cucumbers, halved lengthways; 2 tsp vegetable oil; 24 x 17cm square rice paper sheets; 200 g bean sprouts or enoki mushrooms

Teriyaki chicken rice paper rolls

Rice paper rolls are so simple to make, and this teriyaki chicken recipe makes for a fantastic out-of-the-box ideas for school lunches!

Makes 24

Prep

10M

Cook

40M

Total

50M

Ingredients

6 chicken thigh fillets

1/4 cup gluten-free thick teriyaki marinade

2 tbsp water

2 Lebanese cucumbers, halved lengthways

2 tsp vegetable oil

24 x 17cm square rice paper sheets

200 g bean sprouts or enoki mushrooms

Method

1.Trim chicken; cut lengthways into eight strips. Combine chicken, marinade and the water in a small bowl, cover; refrigerate 1 hour. Drain chicken; discard marinade.

2.Discard seeds from cucumber; cut cucumber halves in half crossways; cut pieces into three strips lengthways.

3.Heat oil in a large frying pan; cook chicken in batches. Cool for 10 minutes.

4.Place 1 sheet of rice paper in a bowl of warm water until just softened; lift sheet carefully from water, placing it on the bench with a corner pointing towards you. Place two pieces of chicken horizontally in the centre of the rice paper; top with one piece of cucumber then a few bean sprouts or enoki mushrooms. Fold the corner facing you over filling; roll rice paper to enclose filling, leaving the top open. Repeat with remaining rice paper, chicken, cucumber and bean sprouts or mushrooms.