Coconut chicken vietnamese summer rolls

  • 30 mins cooking
  • Makes 12 Item
  • Print


Coconut chicken vietnamese summer rolls
  • 300 gram chicken tenderloins
  • 1/2 cup (125ml) coconut cream
  • 1/2 cup (125ml) chicken stock
  • 10 centimetre stick fresh lemon grass, chopped coarsely
  • 5 centimetre piece fresh ginger, grated
  • 1 tablespoon coarsely chopped coriander root and stem mixture
  • 100 gram snow peas, trimmed, sliced thinly
  • 1/2 cup coarsely chopped fresh coriander
  • 12 x 17cm square rice paper sheets


Coconut chicken vietnamese summer rolls
  • 1
    Place chicken, coconut cream, stock, lemon grass, ginger and coriander root and stem mixture in medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, about 5 minutes or until chicken is cooked through.
  • 2
    Cool chicken in poaching liquid 10 minutes. Remove chicken from pan, reserve ¼ cup of the poaching liquid, discard remainder.
  • 3
    Chop chicken finely. Place chicken in medium bowl with snow peas, coriander and poaching liquid, toss gently to combine.
  • 4
    To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully, place, with one point of the square sheet facing you, on board covered with tea towel. Place a little of the chicken filling vertically along centre of sheet, fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets and chicken filling.

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