Ingredients
- 2t Tablespoons of Char Su Sauce
- Skinless chicken breast fillets
- 8 sheets rice paper
- 1 cup bean sprouts
- 1 quarter cup loosely packed coriander
- 16 mint leaves
- 1 quarter red capsicum, seeded and sliced
- 1 carrot cut into sticks
- 1 teaspoon Chinese 5 spice powder
- 2 tablespoons freshly grated ginger
- 1teaspoon rice wine vinegar
Method
- Preheat oven 180 (350F)
- Mix marinade ingredients add chicken and toss to coat thoroughly.
- Transfer chicken baking dish and cook 15 minutes. Remove from oven allow to cool. Slice chicken into long thin strips .
- Fill a large bowl with water. 1 by 1 soak sheets of rice paper in cold water 2 minutes. Drain with clean cloths . Divide chicken & remaining ingredients equally among the centre of rice paper . Tuckin both sides and roll up securely.
- Serve with sweet chilli dipping sauce and a mixed leaf salad .
Product used in recipe
- LEE KUM KEE - LKK CHAR SIU SAUCE 240G
