6 October, 2015
Chicken Cold Rolls
Chicken Cold Rolls
Makes: 24
Ingredients:
- 2 chicken breast
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 cup chicken stock
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon fish sauce
- 50g dried vermicelli rice noodles
- 24 x 16cm rice paper discs
- 1 carrot, finely julienne
- 1 cucumber, finely julienne
- 1/2 cup bean sprouts
- 1 cup shredded fresh coriander, stems included
Dipping Sauce Ingredients:
- 2 tablespoons sweet chilli sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar (optional)
Method:
- Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
- When the chicken is cooked through and tender use 2 forks to shred the chicken
- Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
- Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
- Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
- To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
- Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
- Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
- Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
- Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
- Continue to roll the cold roll until you have fully rolled
- Place in an air tight container and continue the rolling process until you have run out of ingredients
- When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container. If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
- To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.
Recipe Notes:
- To be stored in an airtight container as described above for a maximum of 3 days
- This recipe is not freezer friendly
- Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.