Red Chinese Cabbage Summer Roll
Ingredients
1 Red Chinese Cabbage
250g or pre-cooked chicken, shredded (I used left over teriyaki chicken!)
2 carrots cut into matchsticks
1 cucumber cut into matchsticks
1/2 cup crispy noodles
Satay Sauce
1/3 cup warm water
6 tbsp. peanut butter
1/4 cup soy sauce
2 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. honey
2 tsp chilli sauce
Method
- Make an ice bath, by filling a large bowl with ice cold water and ice cubes
- Bring a large pot of water to the boil, place the Red Chinese cabbage in whole for 2 minutes. Drain the excess water off, and plunge into the ice bath. Once it has cooled, remove it from the ice bath and let the excess water drain away.
- Once the Red Chinese Cabbage is cool, remove the leaves carefully and dry each one off with paper towel. Lay each leaf flat, ready to be rolled.
- Cut a triangle shape out of the white section of the stem on each leaf, to remove the tough white part (this won’t roll very well).
- On each Chinese cabbage leaf place a small portion of the chicken, carrot, cucumber, and crispy noodles where the triangle shape has been cut out.
- Carefully and as tightly as possible, roll the leaf from the bottom end to the top.
- To make the dipping sauce, combine the water, peanut butter, soy sauce, vinegar, oil honey and chilli sauce in a bowl and whisk to combine until smooth.