These summer rice wraps are one of my favourite dishes. Every time I go to a food market, these are my go-to food choice. They are light, crunchy and simple to make.

What is great about this dish is that you can use any leftover ingredients from your fridge. If you are wondering what to do with your leftover roast chicken or chicken breasts, you can easily turn them into a deliciously exciting new dish the next day, by simply making these yummy wraps.

Avocado, sesame seeds and most of the ingredients in the peanut dipping sauce, contain healthy fats, vitamin E and essential minerals.

I have also added a few non-traditional ingredients, to make sure I have a variety of nutrients and bioactive ingredients in my wraps. Fresh ingredients such as baby spinach, cabbage, fresh coriander and mint, add sulforaphane and quercetin to the dish, activating your anti-oxidant and detoxification pathways in your body.

Betaine and nitric oxide containing beetroot enhances cardiovascular health, reduces blood pressure and activates the detoxification system.

(makes 6-8)

6-8 rice paper wraps
Left over roast chicken or chicken breasts (I used 1 chicken breast and a thigh)
1 roll vermicelli noodles
1 sushi nori seaweed sheet
½ avocado
1 small red cabbage
2 carrots
½ English cucumber
4 tablespoons julienne fresh beetroot
1 handful fresh baby spinach
1 box coloured sprouts and/or salad sprouts
1 handful fresh coriander
1 handful fresh mint
1 tablespoon black sesame seeds (can use white)
3 radishes
1 large bowl of cold water

1½ tablespoons sugar-free peanut butter
¼ clove garlic
1 teaspoon low sodium soya sauce
1½ teaspoons sesame oil
½ teaspoon fish sauce
½ tablespoon rice vinegar
1 fresh lime (1 tablespoon lime juice)
1cm grated fresh ginger
¼ fresh chilli
1 teaspoon honey


Rice rolls

1 To prepare your mise en plus for your rice wraps:

*Shred the left-over chicken with your hands into smaller pieces
*Soak the vermicelli in boiling water for 10 minutes and strain
*Cut the seaweed sheet into thin short strips
*Chop the cabbage into thin, fine pieces
*Deseed the cucumber and cut it into thin julienne – like strips
*Peel the carrots and cut it into thin julienne – like strips
*Wash the coriander and mint and place the leaves into bowls
*Slice the radishes with a mandolin

2 Once all your ingredients are prepared and portioned out into separate bowls, place a large bowl with cold water and a chopping board on your work station.
3 Place a rice paper wrap in the large bowl of water and let it immerse for about 1-2 minutes or until it’s soft.
4 Gently remove the wrap from the water and place it so that is lies flat on the chopping board.
5 Dab the wrap with a paper towel to remove the excess water.
6 Start to layer the ingredients in the centre of the wrap. Think of what you want to be visible from the outside and contrast ingredients with different colours to make it look beautiful.Don’t add to much filling as you will find it difficult to wrap and the rice paper will break.
7 Once the layers of your filling are complete, gently fold the rice paper wrap, starting from the one side, then the top, then the bottom, followed by the final side, pulling it gently to close the gaps.Each wrap should have different layers of varying ingredients to make it more exciting.
8 Once all the wraps are complete, place them on a platter with the dipping sauce on the side.

Peanut butter Satay dressing

 1 In a large bowl or dressing shaker, add the peanut butter, soya sauce, sesame oil, fish sauce, rice vinegar, juice of one lime and honey.
2 Grate the ginger and the garlic and add it to the wet ingredients.
3 Chop the chilli finely, then add it to the dressing.
4 Whisk or shake all the ingredients until they blend and form a smooth peanut butter dressing.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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