Thursday, March 31, 2016

Fresh Chicken Summer Rolls.

Dear Reader,

Here is a different way to eat your chicken. It is fresh, non-greasy and a pleasure to eat, and would be a great meal to make on the weekend because it does take some time (about an hour and a half). I hope you enjoy.

Fresh Chicken Summer Rolls


150g Chicken breast
10 ml Coconut Oil
0.5 tsp white sesame seeds
0.5 tsp black mustard seeds
0.25 tsp Garlic Powder
Salt and Pepper to taste

150g Fresh Veggies
Bean Sprouts

4 to 5 sheets of small rice paper

Dipping Sauce:
2tsp Almond nut butter
3 tbsp Mango purée
1tbsp Soy Sauce
3 tbsp Apple Cider Vinegar
0.5 tsp chilli flakes
0.25 tsp Salt


In a pan, add oil, seeds and allow to heat up. When hot, brown chicken on the seeds on both sides and bake in the oven at 200 degrees Celsius for 20 minutes. When cooked, slice chicken and cool to get it ready to be part of the rolls' filling.

While the chicken is in the oven, make the dipping sauce. Just add almond butter, mango purée, soy sauce, apple cider vinegar, chilli flakes and salt together and stir together. Easy!

Then, fill out the rolls. Soak rice paper in warm water until soft and translucent. Remove from water and place on wooden surface then fill with chicken, vegetables, and herbs. Make 4 to five rolls and if there are ingredients left over, serve them on the side.

Please watch the video below to see how to make your rolls.

Bon Appetite,


1 comment:

  1. Dping this for our picnic, definately!!! I've never heard of rice paper though, will need find some of that.