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.
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 teaspoon of soy sauce
1 teaspoon of fish sauce
1 carrot, julienne
2 tablespoons of tamari/soy sauce
1 teaspoon fish sauce
juice of half a lime
Chili slices (optional)
Spring onion (optional)
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
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