Makes 8 rolls (16 when cut in half)
Coconut chicken ingredients:
1 tablespoon Azada Peanut Oil
2 medium-sized chicken breasts, finely cut into thin strips
400ml coconut cream
120 ml water
A pinch of salt sea salt
2 teaspoons vegetable stock powder or ½ vegetable stock pot
1-inch piece fresh ginger, sliced into chunks
Ingredients to assemble:
8 round rice paper sheets
½ a Spanish cucumber, peeled and julienned
2 carrots, peeled and julienned
A generous handful of chives, spearmint and coriander
Dipping sauce ingredients:
2 tablespoon Azada Peanut Oil
100 grams chunky peanut butter
100 grams sweet chilli sauce
¼ lemon, gently squeezed
1 tablespoon soy sauce or a gluten free variety
Bring the coconut cream, water, ginger, Azada’s Peanut Oil and vegetable stock to the boil, over a medium high heat. Reduce the heat to a low, add the chicken and salt and simmer for 15 minutes. Cover and leave the chicken in the liquid for 30 minutes and set aside.
Once cooled, pour away two thirds of the liquid and chill until ready to use.
To assemble: Fill a wide shallow frying pan with warm water. Soak the rice paper for 12-15 seconds until it begins to soften. Lay flat on a chopping board lined with greaseproof paper.
Place a line of chives, cucumber, coriander sprigs and carrot along the edge closest to you. Tightly roll to a third of the way up and line with spearmint leaves and chicken strip. Bring the bottom edge of the rolled wrapper up over the filling and continue to roll away from you, tightly tucking in the ingredients as you go along.
Cut the rolls in half place slightly apart on a serving platter, lined with greaseproof paper so they don’t stick together. Repeat the process and cover with cling film and refrigerate if not serving immediately.
Dipping sauce: Vigorously whisk all the ingredients together in a bowl until well combined and serve with the rolls.