These Vietnamese-style rolls are filled with barbecued chicken and fresh asian herbs for a crisp, authentic flavour.
Ingredients
Method
- Step 1Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.
- Step 2Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.
- Step 3Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.
- Step 4Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.
- Step 5Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.
- Step 6Split rolls, then lightly grill the cut side for 20 seconds to warm them.
- Step 7Drain the pickled carrot and cucumber.
- Step 8To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.
Notes
We used Sriracha hot sauce, available from Asian food shops.
This recipe involves some marinating so start in advance.
No comments:
Post a Comment