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

  1. 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.

  2. Add the chicken breasts and poach on a low heat for 10 minutes.

  3. Turn off the heat and let the chicken cool in the liquid.

  4. 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.

Kono Marketing