Rice wraps
Ingredients:
- Ground Chicken (2 LBS)
- Vegetable Oil (1 TBSP)
- Onions (One Small or 1/2 Cup)
- Salt (To Taste)
- Turmeric (1/4 TSP)
- Curry Powder (1 TSP)
- Rice Paper (1 Pack)
- Radish (Approx 10)
- Arugula (1 Bunch)
- Shredded Carrots (Approx 5)
- Warm Water (2 Cups)
- Hummus (For Dipping)
Directions:
- In a medium sauté pan, set your heat to medium to high heat and add the two pounds of ground chicken.
- Break up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken so that there aren’t any large clumps. Cook the chicken through for about 5 minutes.
- Add one table spoon of vegetable or olive oil and set the heat to medium to low.
- Chop one small onion very fine. Add to the chicken.
- Add salt.
- Add 1/4 teaspoon of turmeric.
- Add 1 teaspoon of spicy curry powder.
- Mix everything and turn the heat off.
- Let the chicken mix cool off for about 20 minutes.
- Mise en place (French culinary phrase which means “putting in place” or “everything in its place”).
- Put everything in place: Ground chicken mix, sliced radish, arugula, shredded carrots, rice wraps and 2 cups of warm water.
- Put 2 cups of warm water in a round deep and wide bowl… Big enough to dip the rice paper.
- Dip the rice paper into the warm water for about 3-4 seconds, until rice paper becomes moistened with water. After it has been dipped, lay wrapper onto a flat work surface. Before rolling, allow the rice paper to soak up the water and become soft and pliable (general rule 30 seconds to 1 minute).
- When you have a soft rice paper, assemble 3 round diced radishes.
- On top of that add one tablespoon of the chicken mix.
- On top of the chicken mix, add arugula then the shredded carrots.
- Fold the left and right side of the wrapper over the filling. Then fold the top over the filling and continue rolling tightly to the bottom until it is closed and snug.
- Repeat the process.
- Assemble your rice wraps but do not let them touch as they stick to one another.
- For dipping, I used hummus but you can use your choice of dipping sauces…
***TIP*** Do not refrigerate rice rolls as they will dry out. If you would like to make them in advance, you can make them an hour or two in advance. But they need to be at an ambient temperature. Never eat them the day after they’ve been made. Best way to eat them is minutes after they are made.
Enjoy 🙂
