Chicken Asparagus and Ranchslaw Rice Paper Rolls

Chicken, Asparagus and Ranchslaw Rice Paper Rolls


Preheat oven to 180°C. 

Place chicken breasts into an ovenproof dish with a lid. In a jar or glass, mix sweet chilli sauce, kecap manis, soy sauce, oyster sauce, ginger, garlic, coriander, and lemon juice to combine and pour over the chicken breasts. Add stock, replace lid and bake in the oven for 35 minutes or until chicken is no longer pink and pulls apart easily. If the chicken dries out while cooking, add extra stock. Remove from oven and allow to cool.

To assemble rolls, soak the rice paper wraps one at a time for 30 seconds each in a large bowl of warm water, remove and lay flat on a damp teatowel. Place chicken, a piece of asparagus, a small handful of Ranchslaw and coriander and basil in a horizontal line about a third of the way down the wrap, keeping a few centimetres from the edge clear. Fold down the top edge over the filling, then fold in both sides and roll down until sealed.

To make the dipping sauce combine ingredients in a jar and put into a bowl. 

Serve with soy and sesame sauce to the side.