There is something so fun about rolling up delicious, healthy ingredients to make a flavour packed roll. I have a real obsession with rice paper rolls, but one day I thought to myself ‘what else can I use instead of rice paper?’. This thought combined with an old favourite of mine – ginger chicken mince – made this creation. Ingredients
1L water 1 teaspoon of salt 1 teaspoon of turmeric 8 cabbage leaves 1 teaspoon of coconut oil 2 tablespoons of grated ginger 1 clove of garlic, crushed 500 grams of chicken mince Juice of 1 lime 1 chili 1 teaspoon of soy sauce 1 teaspoon of fish sauce 1 carrot, julienne Dipping sauce 2 tablespoons of tamari/soy sauce 1 teaspoon fish sauce juice of half a lime Chili slices (optional) Spring onion (optional) Method Bring water to boil in a saucepan and add salt and turmeric Cook cabbage leaves for about 2 minutes (until softened) and allow to cool on some paper towel Heat oil on a medium heat and add ginger, garlic and chilli to simmer until fragrant Add chicken mince, followed by half the lime juice, soy sauce and fish sauce Stir to combine and cook for 5-8 minutes, adding water as needed if the chicken mince appears to be drying out Meanwhile, cut the thickest part of the vein of the cabbage leaves out and cut the leaves in half along the vein Make each leaf into a cone shape in your hand and fill with chicken mince and carrot Repeat until all sixteen wraps are made
1 Comment
tai
5/7/2017 02:55:07 am
how much chicken mince? Its not listed in the ingredients <3
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AuthorGeorgia Sibley Categories
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