fresh spring rolls with peanut sauce

When you are in need of vibrant finger foods, filled with succulent strips of chicken, that has been cooked in creamy coconut, fiery ginger and velvety smooth extra virgin olive oil, till its flesh turns as white as snow and full of aromatic flavour…you’re just have to give into these cravings!

Packed with tonnes of freshness and beautiful textures from snappy greens to succulent chicken and crunchy nuts. These rolls are perfect for entertaining or if you are feeling super hungry, it’s the yummiest dinner for one!

 

 

 

Makes 8 rolls (16 when cut in half)
Coconut chicken ingredients:

  • 1 tablespoon Azada Organic Extra Virgin Olive 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 Organic Extra Virgin Olive Oil
  • 100 grams chunky peanut butter
  • 100 grams sweet chilli sauce
  • ¼ lemon, gently squeezed
  • 1 tablespoon soy sauce or a gluten free variety

Fresh Spring Rolls recipe step by step

  1. Bring the coconut cream, water, ginger, Azada Organic Extra Virgin Olive 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.
  2. Once cooled, pour away two thirds of the liquid and chill until ready to use.
  3. 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.
  4. 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.
  5. 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.

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