Name: Lemongrass and satay chicken rainbow rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/2 tablespoon Exotic Food Soy Sauce; 1/2 tablespoon Exotic Food Oyster Sauce; 1 makrut (kaffir) lime leaf, finely sliced; 2 clove garlic, crushed; 1 teaspoon chopped lemongrass; handful chopped coriander; juice of 1 lime; 200 gram chicken, sliced into thin strips; 12 Exotic Food Rice Paper Wraps; 1/2 yellow capsicum, seeded and thinly sliced; 1/2 red capsicum, seeded and thinly sliced; 16 lettuce leaves; 1/4 cup Exotic Food Satay Sauce; 2 carrots, shredded or julienned; 1 cup red cabbage, thinly shredded; 2 tablespoon each fresh mint, basil and coriander, chopped; Exotic Food Satay Sauce, for dipping; Exotic Food Sweet Chilli Dipping Sauce

Lemongrass and satay chicken rainbow rolls

These satay chicken rainbow rolls are a perfect starting dish for summer. Bursting with fresh flavours and a delicious dollop of Exotic Food's Satay Sauce, it's like having a taste of sunshine.

Skip to Recipe

Makes 12

Prep

20M

Cook

20M

Total

40M

Ingredients

1 1/2 tablespoon Exotic Food Soy Sauce

1/2 tablespoon Exotic Food Oyster Sauce

1 makrut (kaffir) lime leaf, finely sliced

2 clove garlic, crushed

1 teaspoon chopped lemongrass

handful chopped coriander

juice of 1 lime

200 gram chicken, sliced into thin strips

12 Exotic Food Rice Paper Wraps

1/2 yellow capsicum, seeded and thinly sliced

1/2 red capsicum, seeded and thinly sliced

16 lettuce leaves

1/4 cup Exotic Food Satay Sauce

2 carrots, shredded or julienned

1 cup red cabbage, thinly shredded

2 tablespoon each fresh mint, basil and coriander, chopped

Exotic Food Satay Sauce, for dipping

Exotic Food Sweet Chilli Dipping Sauce

Method

1.Preheat oven to 180°C. Combine the soy and oyster sauces in a bowl with the sliced makrut lime leaf, garlic, lemongrass, coriander and lime juice. Add the sliced chicken and marinate for 10-20 minutes.

2.Place the chicken on a rimmed baking pan lined with non-stick baking paper and bake for 20 minutes turning once or twice, or until cooked. Set aside to cool while you prepare the vegetables.

3.To assemble: pour warm water into a shallow bowl. Soak rice paper wraps two or three at a time in the water until softened. Drain and place on a clean tea towel.

4.Arrange a selection of sliced vegetables down the centre. Add a rolled lettuce leaf, a smear of satay sauce, some cooked chicken and a sprinkle of herbs. Roll up and tuck in ends to secure. Repeat until all the filling is used. Arrange on a serving platter with satay sauce and sweet chilli dipping sauce for dunking.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Winter spring rolls with chilli and maple syrup

Native ad body.

Turkey and lemongrass summer rolls

Subscribe and save up to 38%