Recipe: Chicken Rice Paper Rolls with Wasabi Mayonnaise

This dish is low in fat and delicious! You can also make them with prawns instead of chicken. Makes 15 rolls (serves 3).

rice-paper-rolls

INGREDIENTS

150g vermicelli noodles, soaked in boiling water and allowed to cool
1 chicken breast (300g) poached and shredded
1 large carrot, peeled & julienned
1 cup wombok (chinese cabbage) finely chopped
1 tsp dried chilli flakes (optional)
12 snow peas, ends removed and finely chopped
1/2 cup snow-pea sprouts (cut the stalks off – just the leafy bits) roughly chopped
1/4 cup spring onion, finely chopped
Rice paper wrappers

WASABI MAYONNAISE
1/2 cup whole egg mayonnaise
2 tbs wasabi
1 tbs warm water

METHOD

Mix mayonnaise, wasabi and warm water in a small bowl until well combined, set aside.

Put all the other ingredients in a big bowl and add the wasabi mayo, mix thoroughly. Wrap in rice paper rolls and serve immediately. Enjoy!

Recipe: Stinky Chicken (minced chicken with thai basil (low-fat))

Mum first made this dish a number of years ago and I still make it for myself about once a week. Low in fat and delicious! This recipe originally appeared in a women’s magazine. The reason I call it stinky chicken is because my girlfriend used to run away from the kitchen when I was adding the (stinky) fish & oyster sauces – but even she has come to love this dish! Serves 4.

stinky-chicken

 

INGREDIENTS
1 tbs vegetable oil
4 garlic cloves, chopped
1 tsp grated ginger
1 long red chilli, seeds removed, chopped, plus extra finely sliced chilli to serve
500g chicken breast mince
4 kaffir lime leaves, finely sliced
2 tbs fish sauce
1 tbs oyster sauce
1 tbs kecap manis
1 tbs brown sugar
200ml chicken stock
1 handful thai basil leaves, finely sliced*
4 spring onions, thinly sliced
2 tbs chopped roasted peanuts
Leaves from 1 butter lettuce
Boiled jasmine rice, to serve
METHOD

Heat the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and cook for 1 minute. Increase heat to high, add chicken and cook, stirring constantly, for 5-6 minutes until cooked through. Add the shredded lime leaves, fish and oyster sauces, kecap manis, brown sugar and chicken stock, and cook for a further 1-2 minutes. Remove from the heat and stir in basil and nuts. Serve chicken on lettuce leaves with rice and top with finely sliced spring onion and chilli.

*Substitute common basil for thai basil if unavailable

Recipe: Low-fat Chicken Spring Rolls

These low-fat spring rolls are just as tasty as the full-fat versions but without the guilt! They reheat in the oven really well. Serves 4.

IMG_1304

 

INGREDIENTS

250g chicken breast mince
1/2 cup bean sprouts
1/2 cup grated carrot 
10 finely chopped snow peas
small piece grated ginger
1 cup shredded Chinese cabbage
few chopped shallots
2 teaspoons soy sauce
100g vermicelli noodles

METHOD

Preheat oven to 180 degrees celsius. Put the vermicelli in a pot of boiling water for 4mins, drain, cool & put in a bowl. Add all the other ingredients and combine well with your hands.

Spoon into spring roll wrappers and cook on baking paper until brown. Turn over after about 15 mins. If you spray (or brush) them lightly with olive or canola oil it helps them brown.

Serve with sweet chilli sauce. Enjoy!