Rainbow chicken fresh rolls

Rainbow spring rolls are packed with colorful, fresh vegetables, fresh mint, chicken and are served with a creamy peanut sauce. These bright and zesty rolls are healthy and delicious!

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You will need

Preparation

1

Setup & cook the chicken: Bring water to a boil for the vermicelli.

Thinly slice the Thai chicken. Season with salt. Cook in an oiled pan on medium heat 4 minutes* per side.

*Note: ensure the chicken is cooked to a minimum temperature of 165°F.

2

Cook the vermicelli: When the water is boiling, add the vermicelli and cook for 4 minutes.

Drain the vermicelli in the strainer or colander. Rinse the vermicelli under cold water. Set aside.

3

Prepare the vegetables: Rinse and dry all produces. Thinly cut the red cabbage. Cut the cucumber and carrots in julienne (the shape of a match). Separate the mint leaves.

4

Soften the rice paper: In a plate, place 1 cm of warm water. Submerge a sheet of rice paper for 10 seconds*.
Place the wet rice paper on a cutting board or a plate.

Note: If you let the rice paper submerged too long the rice paper will become too fragile to work with.

5

Assemble the fresh rolls: Set up your assembly station. See the first image for recommended step order.

Towards the top end of the rice paper, add the vermicelli, carrots, chicken, red cabbage, romaine and mint. Fold the left and right side of rice paper over the fillings, then roll the rice paper tightly from the top to the bottom. Repeat the process of step 4 and 5 until all the rice paper is used.

6

Serve: Serve the fresh rolls with the creamy peanut sauce.

*If you requested kits without peanuts, you received a Ying + Yang sauce. It is a sweet thai chili sauce. Use it to dip your fresh rolls.

Ingredients

2 portions

4 portions

6 portions

Thai chicken breast

150 gr

300 gr

450 gr

rice paper

vermicelli

100 gr

200 gr

300 gr

red cabbage

30 gr

60 gr

90 gr

carrot

75 gr

150 gr

225 gr

cucumber

romaine

40 gr

80 gr

120 gr

mint

3 gr

6 gr

9 gr

creamy peanut sauce

125 ml

250 ml

375 ml

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Crunchy foods
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun!

Making this recipe with kids?
Ask the child to help by completing steps 2 and 4:

Finish the vermicelli
Soften the rice paper

Recommended Wine & Sake Pairing

KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
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HAKUTSURU SAKE
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