Recipe

Vietnamese chicken rolls

  • 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
  • 1
    On a heated oiled barbecue plate (or grill or grill pan); cook chicken for about 4 minutes each side, or until cooked through.
  • 2
    Split rolls lengthways without cutting all the way through.
  • 3
    Spread roll with mayonnaise; top with chicken, lettuce, carrot and cucumber. Drizzle with sauce and garnish with coriander.

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