Fresh Herby Spring Rolls with Caramelised Nuts & Poached Chicken - paired with a Sauvignon Blanc
Ingredients
2 free-range chicken breasts
1 cup of coconut milk
1 cup of chicken stock
1 knob of ginger, peeled and thinly sliced
1 tbsp. palm sugar
1 tbsp. fish sauce
2 coriander roots
5 kafir lime leaves
Method
In a saucepan, combine coconut milk, stock, ginger, coriander root, kafir leaves, palm sugar and fish sauce. Bring to the boil then reduce to a simmer.
Add the chicken breasts and poach on a low heat for 10 minutes.
Turn off the heat and let the chicken cool in the liquid.
Once cooled, remove the chicken and finely shred.
Roll Filling
1 bunch of coriander leaves, picked
1 cup mint leaves
1 zucchini, cut into thin batons
1 mango, finely shredded
1 knob of ginger, finely shredded
½ cup caramelised nuts
15 rice paper sheets (round)
Poached chicken breasts
Method
1. Working with one sheet at a time, submerge a rice paper in a large bowl of warm
water until it softens. Transfer the sheet to a chopping board.
2. Take a small amount of zucchini and mango and place it on the bottom edge of the
rice paper. Top with poached chicken, place a couple of coriander and mint leaves on
top of the chicken plus a few strips of ginger and a sprinkle of caramelised nuts.
3. Fold the bottom up, followed by the two adjacent sides into the centre. Then continue
to roll from the bottom to form a nice roll.
4. Repeat until all sheets have been used.
5. Serve with Nahm Jim dipping sauce.
Pair with Tohu Awatere Valley Sauvignon Blanc 2018.