Strawberry rice paper rolls
6
Easy
20 minutes
30 minutes
Fresh, vibrant and endlessly customisable, these rice paper rolls are filled with chicken, strawberry and basil for a refreshing twist. Served with a crisp, crunchy salad, they're a light, colourful addition to any Thai-inspired spread.
Ingredients
Method
- 4 free-range skinless chicken breasts
- 4 T Woolworths Blue Elephant chilli paste
- 3 T olive oil
- 6 rice paper wrappers
- 6 strawberries, thinly sliced
- 6 basil leaves
- 6 mint leaves
- satay sauce, for serving
Method
Ingredients
1. Preheat the oven to 180°C. Place the chicken on a baking tray and rub the chilli paste and oil all over the chicken. Roast for 30 minutes, then cool and shred.
2. Soak the rice paper wrappers in water according to package instructions.
3. Place each wrapper on a board, then place some strawberries, basil, mint and chicken along one side. Roll up and slice in half.
4. Serve with the satay sauce.
Recipes: Master Chef Nooror and Clement Pedro
Food production and styling: Abigail Donnelly
Food assistant: Bianca Jones
Videography: Romy Wilson
Photography: Jan Ras
The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.
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