Tuesday, 6 December 2016

Recipe: Vegan 'Chicken' Rice Paper Rolls

By Chris R.

This healthy and easy recipe is perfect for a warm evening or a quick platter when guests arrive. Fillings can vary according to taste and availability.  These rolls were very popular at our Sanctuary Christmas Sundowner.

-1 packet of rice paper rounds
-1 packet of Tofurkey Thai seasoned chicken pieces
-1 cucumber
-1 carrot
-Cherry tomatoes
-1 cup of soy sauce
-¼ tspn of minced garlic
-1 tspn of freshly minced ginger

-Soak the rice papers according to packet directions. Lay the soaked rounds on a damp tea towel.

-Thinly shave the cucumber and carrot into lengths using a vegetable peeler.

-Add chicken pieces, cucumber, carrot, sprouts and sliced cherry tomatoes, wrapping tightly.

-For the dipping sauce, mix soy sauce, garlic and ginger.

-Cover the rolls with cling film and refrigerate until needed.  Serve with the soy dipping sauce.

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