This is one that the whole family can get involved in making their own. Serve all the ingredients on the table and let the kids choose their fillings. I make a rule of trying 3 ingredients so they try some variety. My children love being involved with making their own dinner & I find they always eat more when their actively involved.
2 carrots - cut into matchsticks
1 cucumber - cut into match sticks
1-2 cups bean sprouts
2 spring onions - thinly sliced
1-2 cups red cabbage thinly sliced
15 mint leaves
1 packet of rice paper
1 packet thin rice noodles
500g organic chicken thighs
2 tablespoons tamari or soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
Thinly slice chicken thighs into strips & marinate for at least 1 hour in soy sauce, oyster sauce & honey.
Heat a skillet on medium to high heat with a tablespoon of coconut oil & add chicken to a hot pan. Cook chicken for 5-10 minutes (depending on thickness)
Prepare the veggies by slicing into match stick size pieces & display on a plate or board.
Follow the instructions to cook the rice noodles and serve in a bowl.
To assemble – dip 1 sheet of rice paper into a bowl of warm water, removing it when soft – after about 1 minute.
Place a mint leaf on the rice paper then a slice of chicken followed by a tablespoon of vegetables on top (be careful not to overfill). Turn in the sides and carefully roll up into a cigar shape.
Enjoy plain or dip into tamiri for extra flavour.