Project Description
PREPARATION TIME : 2 ½ hours
SERVES : 4
INGREDIENTS
1 medium lemon – juice and zest
1 medium lime – juice and zest
1 clove garlic – crushed
2 tsp ginger – grated
1 tsp fish sauce
½ stalk lemon grass – crushed
1 tbsp light soy sauce
- 1 tsp sugar
FILLING
8 sheets Mountain Bread
50g (1.77oz) bean shoots
1 small carrot – cut to matchstick size
2 spring onions – finely sliced lengthways
2 chicken thighs
8 large mint leaves – split in half
½ cup vegetable oil
METHOD
Step 1
Combine all marinade ingredients together and cover the chicken. Marinate for 2 hours minimum, then slice the chicken into very thin strips and set aside.
Step 2
Lay out the Mountain Bread and on one edge, spread the bean shoots, then top with carrot, spring onion, then two mint halves and finish with 2 chicken strips. Brush the edges with a little water and tightly roll, ensuring the ends are folded as well.
Step 3
Heat the oil in a pan and slowly shallow fry on a low to medium heat until the chicken is cooked. Turn frequently to ensure the bread doesn’t burn.
Step 4
Serve with sweet chilli dipping sauce.