Caramelised Chicken and Mizuna Rice Paper Rolls Recipe

I love rice paper rolls.  Rice paper is extremely versatile and apart from being rolled fresh, it can also be pan-fried or deep-fried.  For today, I decided to use it simply and made some easy caramelised chicken strips and paired the chicken with mizuna for a refreshing taste.  Mizuna is a Japanese herb and is slightly bitter so it added the perfect contrast to the slightly sweet caramelised chicken.  I stir-fried the chicken with some garlic, green onions and thick caramel sauce.  Very easy.



If you like summer rolls, I am pretty sure you will love these.  Serve the rolls with some sweet chili sauce and you're done! 



This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Makes 8 rolls

Ingredients:
8 sheets of rice paper + water for brushing

Filling:
8 chicken strips
4 cloves garlic, crushed
2 stalks green onions, sliced
2 tablespoons thick caramel sauce (I used Yuen Chun's)
1 tablespoon Chinese Rice Wine
Dash of sesame oil
1 teaspoon light soy sauce or to taste

Sweet chili sauce for serving (optional)

Method:

Firstly, heat up your wok until almost smoking.  Add 3 tablespoons of oil.  Swirl to coat.

Turn heat to medium and add garlic plus green onions.  Fry till fragrant.

Add chicken strips.  Add in the seasoning ingredients and allow to simmer for a bit.  Stir the chicken strips to coat well.  Stir-fry until chicken is throughly cooked.

For assembly:

Place a sheet of rice paper on a plate.  Brush with enough water to make the sheet pliable.  Place the chicken strip in the center and add as much mizuna as you like.  Roll it up, tucking the ends in like a parcel.  Serve immediately with some sweet chili sauce.

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