- 400 g free-range mini chicken breast fillets
- 2 limes, juice
- 12 sheets Vietnamese rice paper
- Sprigs of coriander
- 2 T avocado oil
- 2 red chillies
- For the dipping sauce:
- 2 t pink pickled ginger
- 1/2 cup rice wine vinegar
- 1/2 t toasted sesame oil
Place the free-range mini chicken breast fillets into a saucepan and cover with water.
Squeeze in the juice of 2 limes, adding the squeezed lime, too. Poach over a medium heat for 5 to 10 minutes or until the liquid comes to a fast simmer. Drain, ensuring the chicken is cooked through.
Soften the sheets of Vietnamese rice paper (available at Asian supermarkets) in cool water. Thinly slice the poached chicken, then divide between the rice paper sheets, placing it in the centre of each sheet.
Top with a few sprigs of coriander, then cut away two opposite sides of each rice paper sheet and fold in the edges.
Place a large pan over a high heat and add the avocado oil. Fry the parcels for 1 minute on each side.
Add the fresh red chillies to the pan and char slightly.
To make the dipping sauce:
Make a dipping sauce by mixing the pink pickled ginger with the rice wine vinegar, toasted sesame oil and the charred chillies.
Serve the parcels with the dipping sauce.
Cook’s note: Use peanut oil instead of avocado oil for a nuttier taste.