Asian Rice Wrappers
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 sheets Rice paper
- 3 ½ ozs Snap pea
- 2 Chicken breasts
- salt
- freshly ground Black pepper
- 1 Tbsp butter
- 1 Tbsp white wine vinegar
- 3 Tbsps olive oil
- ½ bunch scallions (cut into thin strips)
- 1 carrot (cut into thin strips)
- 1 ¾ ozs enokitake Mushrooms
- Basil
Preparation steps
1.
Soak the rice paper between damp tea towels.
2.
Blanch the mangetout in salted boilingwater for 3 minutes. Drain, rinse in cold water and drain thoroughly.
3.
Season the chicken breast fillets with salt and pepper. Heat the butter and fry the chicken breasts over a medium heat for about 5 minutes on each side. Remove and slice thinly at an angle.
4.
Mix together the vinegar and oil and season to taste with salt and pepper.
5.
Fold the sheets of rice paper in half to form a triangle. Divide the vegetables, mushrooms, chicken and basil leaves between each triange. Sprinkle with the dressing and carefully fold the ends round to make a cone.
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