Rice Paper Rolls with Peanut Dipping sauce
Kicking some rice paper roll goals over here!
To make dipping sauce, heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft. Add the sugar and stir until slightly caramelised. Add the soy sauce and Simply Nuts peanut butter and stir through. Add a little coconut milk at a time until you achieve your desired consistency. Place 2 tablespoons satay sauce in the 4 Simply Nuts glass jars. Store remaining satay dipping sauce in the refrigerator.
Place coconut milk,1 ½ cups cold water and chicken in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low. Cook, uncovered, for 20 minutes or until chicken is cooked through. Remove chicken from the pan. Set aside to cool. Once cooled, cut into thin strips.
Fill a large bowl with warm water. Place a clean, damp tea towel on a flat work surface. Dip a rice paper sheet in the warm water and leave it to soften, approximately 20 seconds. Remove and place it on the tea towel. Place sliced chicken at the bottom of the wrapper closest to you in the middle.
Top with carrot, cucumber, red capsicum, avocado, coriander and mint and lay on top of the chicken. Be careful not to add too many ingredients as the rice paper will tear when folding.
Fold the sides of the rice paper over the top of the filling and roll from the bottom to enclose the mixture. Repeat with remaining wrappers and filling ingredients.
Serve Rice Paper Rolls with the satay dipping sauce.