Matt Golinski’s Rice Paper Rolls with Chicken, Vegetables and 3 Dipping Sauces

5 adult serves

Ingredients

20 x 15cm rice papers
400gm chicken breast, cooked and shredded
1 carrot, shredded
1 stick celery, finely sliced
1 avocado, cut into strips
1/2 red capsicum, cut into batons
1 Lebanese cucumber, or 1/2 continental cucumber cut into batons
1 cup mixed herbs (basil, mint, coriander)

Method

Drop each rice paper one at a time into a bowl of lukewarm water for 10 – 15 seconds, then remove and allow any excess water to drip off before laying flat on a plate.
Place whatever ingredients you like on the front third of the rice paper, fold in the sides, then roll up tightly to form a cylinder.
Eat immediately.

Soy and Sesame Dipping Sauce

100ml soy sauce
50ml rice vinegar
20gm palm or brown sugar
2 tsp sesame oil

Stir all ingredients together in a small bowl until the sugar has dissolved.

Green Goddess Dipping Sauce

1 ripe avocado
½ cup natural Greek yoghurt
1 tbs lemon juice
½ cup mixed herbs
1 clove garlic
Salt and pepper

Place all ingredients in a food processor and blend until combined. Thin out with cold water to make a dipping sauce consistency.

Sweet and Sour Sauce

150ml pineapple juice
50ml tomato sauce
30 ml rice vinegar
30 ml soy sauce
1 tbs cornflour
1 tbs water

Place the pineapple juice, tomato sauce, rice vinegar and soy sauce into a small saucepan and bring to a simmer. Mix together the cornflour and water and stir into the hot liquid to thicken.