Thai Basil Chicken Rice Paper Rolls
20 mins
4-5 SERVINGS
INGREDIENTS
Chicken- Sadia One-by-One Chicken Breasts (Skinless)
- 1 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chilies, finely chopped (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 pack of rice paper (loosely packed)
- 8-10 large salad leaves
- Water for blanching
- Thinly sliced green onions
- Sesame seeds
- Lime wedges
METHOD
- Bring a large pot of water to a boil and blanch salad leaves for 10-15 seconds. Transfer to ice water to cool, then drain and pat dry.
- Heat oil in a pan over medium heat. Stir-fry minced garlic and red chilies until fragrant.
- Add minced Chicken Breast and cook for 5-7 minutes, breaking it into small pieces.
- Stir in soy sauce, fish sauce, oyster sauce, and sugar. Cook for another 2-3 minutes, then add Thai basil leaves and stir until wilted. Let the mixture cool.
- Lay a rice paper flat, place a spoonful of chicken filling at the base, and roll tightly, tucking in the sides. Repeat for the remaining rolls and filling.
- Arrange rolls on a plate. Steam lightly for 2-3 minutes for a warm dish, or serve fresh.
- Garnish with sliced green onions and sesame seeds, and serve with lime wedge.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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