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Recipes > Light Meals > Lemon, Lime and Ginger Chicken Rolls >>
Lemon, Lime and Ginger Chicken Rolls
marinade
1 medium lemon, juice and zest
1 medium lime, juice and zest
1 clove garlic, crushed
2 tsp ginger, grated
1 tsp fish sauce
½ stalk lemon grass crushed
1 tbsp light soy sauce
1 tsp sugar
50 gm bean shoots
1 small carrot, cut to match stick size
2 spring onion, finely sliced lengthways
2 chicken thighs
8 large mint leaves, split in half
8 sheets of Mountain Bread
½ cup vegetable oil
1 Combine all marinade ingredients together and cover the chicken. Marinate for 2 hours minimum, then slice the chicken into very then strips and set aside.
2 Lay out the Mountain Bread and on one edge, spread some bean shoots, then top with carrot, then spring onion, then two mint halves and finish with 2 chicken strips. Brush the edges with a little water and tightly roll, ensuring the ends are folded as well.
3 Heat the oil in a pan and slowly shallow fry on a low to medium heat until the chicken is cooked. Turn frequently to ensure the bread doesn't burn. Serve with sweet chilli dipping sauce.
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