Vietnamese chicken rolls
Jul 31, 2009 2:00pm- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Vietnamese chicken rolls
- 8 chicken tenderloins
- 1 (100g) small carrot, cut into matchsticks
- 1 lebanese cucumber, seeded, cut into matchsticks
- 4 crusty long white bread rolls
- 1/3 cup store bought whole-egg mayonnaise
- 1 cup shredded iceberg lettuce
- 1/4 cup store bought sweet chilli sauce
- 1/2 cup fresh coriander leaves, loosely packed
Method
Vietnamese chicken rolls
- 1On a heated oiled barbecue plate (or grill or grill pan); cook chicken for about 4 minutes each side, or until cooked through.
- 2Split rolls lengthways without cutting all the way through.
- 3Spread roll with mayonnaise; top with chicken, lettuce, carrot and cucumber. Drizzle with sauce and garnish with coriander.