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Home » Recipes » Asian Chicken Salad Wrapped in Rice Paper
Courtesy of:
Chef at Home 
Episode:
Asian Chicken Salad 
Host:
Michael Smith  
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Asian Chicken Salad Wrapped in Rice Paper

Yield:  4


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Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

The Dressing

  • Juice of 2 limes
  • 2 tbsp soy sauce
  • Dash hot sauce
  • Dash sesame oil
  • 2 tbsp honey
  • 1/4 cup peanut butter

The Salad

  • 1 x small bundle of rice vermicelli noodles
  • 2 x cooked chicken breasts, shredded
  • 1 cup snow peas, thinly sliced
  • 1 x carrot, peeled and shredded
  • 1 bunch cilantro, leaves picked
  • 4 x large rice paper wrappers, soaked until soft
 
Directions:

The Dressing

  1. Whisk the dressing ingredients together until they form a smooth dressing.

The Salad

  1. Cover the noodles with boiling water.
  2. Soak until noodles are softened. Drain noodles well.
  3. Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
  4. Add dressing and toss well.
  5. Place a softened rice paper wrapper onto a kitchen towel and blot dry.
  6. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
  7. Fold edge over the filling, and then fold in the two ends.
  8. Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.