Crunchy Nems with Dip
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
8
- Ingredients
- 2 large, skinless Chicken breasts
- 3 Tbsps low-sodium soy sauce
- 1 Tbsp Agave syrup
- 1 Tbsp Rice wine vinegar
- 8 Rice paper
- 1 Cucumber (cut into batons and seeded)
- 2 large carrots (peeled and cut into thin batons)
- 1 cup Snap pea
- 2 cups Bean sprout
- ⅔ cup Soy yogurt (to serve)
- ½ tsp pink peppercorns (crushed)
Preparation steps
1.
Preheat the grill to hot. Line a chopping board with a couple of sheets of clingfilm. Whisk together the soy sauce, honey, and rice wine vinegar in a small bowl.
2.
Place the chicken breasts on the lined board and cover them with more clingfilm. Flatten slightly using a rolling pin or meat tenderiser and then brush with some of the marinade.
3.
Arrange them on a grilling tray and grill for 12 - 16 minutes, turning occasionally, until cooked through. Brush the breasts with more of the marinade as you turn them.
4.
Once cooked through, remove them from the grill and leave to rest for 5 minutes before slicing.
5.
Lay the rice paper wrappers on a flat surface and fill with a combination of the vegetables, chicken, and beansprouts. Bring the edges of the wrappers inwards over the fillings and roll tightly into cigar-shapes.
6.
Serve with the yoghurt, garnished with crushed peppercorns.
