sharing recipes from one generation to the next
I am frequently asked to prepare food for family members and friends who endure food allergies and intolerances, or merely choose to follow strict dietary controls. These yummy little rice paper rolls are gluten free, yeast free and lactose free. My recipe can also be made into a vegan dish simply by omitting the shredded Five Spice Chicken. Based on two previous recipes I have posted, Chinese Five Spice Chicken and Vietnamese Style Coleslaw, I often intentionally prepare a greater quantity of the salad than I need so I have leftovers to make these rice paper rolls.
1 Quantity of Vietnamese Coleslaw
½ Quantity of Chinese Five Spice Chicken
1 baby cos lettuce (Romaine)
1 packet Vietnamese Rice Papers
Separate the leaves of the lettuce, wash, dry, then trim from the root end so the leaves are approx 10 cm. Fill each leaf with 2 tablespoons of the coleslaw mixture. The leaf will protect the rice paper from becoming saturated with the dressing from the coleslaw.
Fill a large bowl with very warm water. Lay a clean tea towel on the bench .Soak a rice paper for approx 30 seconds in the water and when just soft lay flat on the tea towel. Place a leaf filled with coleslaw on the rice paper and fold into a neat parcel. Continue in this fashion soaking only one rice paper at a time as they will easily break if soaked for too long. Place the rice paper rolls under a dampened cloth then seal with kitchen cling film until ready to serve.
Cut each rice paper into two, then serve
VIETNAMESE STYLE “COLESLAW”
¼ Chinese cabbage (wombok)
1 small carrot
2 red spring onions
½ telegraph cucumber
¼ cup sprouted mung beans or bean shoots
¼ red capsicum
1 cup Vietnamese mint leaves
2 tablespoons ground roasted peanuts
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon fish sauce
Juice of ½ lime
1 teaspoon grated garlic
1 teaspoon grated root ginger
1 tablespoon peanut oil
Make the dressing by combining all the ingredients in a small bowl. Allow to rest while you make the salad. Wash and finely shred the cabbage. Put in a large bowl. Cut the carrots, spring onions, cucumber and red capsicum into fine julienne and add to the bowl. Pick the mint leaves from the stems, wash and roughly chop. Add to the bowl along with the bean sprouts. Toss all the vegetables together. Add the dressing chicken and the peanuts and chicken and toss again. Allow to sit for 15 minutes, then tip into a colander to drain.
FIVE SPICE CHICKEN
8 pieces oc chicken on the bone, drumsticks and thighs OR 16 chicken wings
1/3 cup low salt tamari or light soy sauce
¼ cup honey, gently warmed
¼ cup peanut oil
4 cloves of garlic finely chopped
1 tablespoon Chinese five spice powder
Combine all the marinade ingredients, then toss the chicken in the marinade to coat. Allow to marinate for 24 hours, turning the chicken in the mixture from time to time.
Pre heat the oven to 180C. Line a baking tray with baking paper and spray a wire tray with oil. Put the chicken on the wire tray on the baking paper lined oven tray, then roast for 40 minutes.
Strip the meat from the bone when the chicken is cold then add to the coleslaw.