Salad Rolls
Ingredients
Salad Rolls
Thai Dipping Sauce
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Make the dip. Mix well; cover and allow flavours to blend for at least 2 hours.
Put chicken in a resealable plastic bag. Combine soy sauce, lime juice, water, oyster sauce, chili paste, garlic, ginger and sesame oil; pour over chicken. Close bag and refrigerate overnight.
Remove chicken from the marinade; discard marinade. Heat oil in a skillet over medium heat, cook chicken for 5-7 minutes per side or until a thermometer inserted into the meat reads 165°F (74°C).
Remove from heat, slice diagonally into thin strips and arrange on a warm platter with onions, carrot, red pepper, cucumber, basil/cilantro/mint, and lettuce.
Each person makes their own rolls by spooning hoisin sauce on a lettuce leaf and topping it with chicken, vegetables and basil/cilantro/mint. Roll the lettuce around the filling like a tortilla.
Dip in Hoisin sauce, peanut sauce or Thai dipping sauce and eat with your hands.
Helpful Tip
Look for Hoisin sauce and peanut sauce in the Asian section of most grocery stores.
Nutrition Info
| Per 280 g serving | Amount |
|---|---|
| Calories | 210 |
| Protein | 28 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrate | 16 g |
| Fibre | 2 g |
| Sugar | 9 g |
| Cholesterol | 65 mg |
| Sodium | 670 mg |
| Per 280 g serving | % Daily Value |
|---|---|
| Potassium | 18 |
| Calcium | 4 |
| Iron | 8 |
| Vitamin A | 2 |
| Vitamin C | 120 |
| Vitamin B6 | 47 |
| Vitamin B12 | 23 |
| Folate | 6 |
| Zinc | 14 |
