Chicken Stuffed rice paper roll
I made this gem a while a go and I can’t believe I forgot about it.
Luckily I have found it and I am so happy to share it with all you lovely people.
This dish is gluten free, happy days to all the gluten intolerant people, you’ll be making this one on repeat. It’s flavoursome, low in fat, healthy and soo delicious.
Chicken Stuffed rice paper roll
I was shopping at the Asian grocery store looking to buy rice paper to make some yummy vegetable rolls, when an idea sprung to mind; what if I make some kind of Asian/Middle-Eastern fusion. What if I made a Middle-Eastern stuffing to fill the rice paper? It would be healthy, gluten free and low fat, because I’d cook it in the oven and it would be delicious I was sure. I would stuff it with minced chicken breast and some other delights and I will roll it into a spanakopita shape!
I was so pleased with myself, I have never seen anyone do that before and I thought I was probably the first: yep, I’m a genius …. My mind was starting to visualise my name up in lights Nava’s creation. This dish will be named after me just like Eton's mess, is named after Eton. I couldn’t wait to get home so I could begin to make my new creation.
I made the filling, check!
Happy with taste, check!
Can it be vegetarian or made with meat? check!
I was on a roll! I couldn’t wait to share my new idea with my partner. Look what I’ve made and there is NOTHING like it out there! Really? Yep, really! Move over Ottolenghi, here come Nava.
How do you know?
What do you mean, how do I know?
I am always on the net and I’ve never seen anyone do this. Have you googled baked stuffed rice paper roll? Ummmm nope.
Well, maybe you should do it just to check
Oh, ok , I was most unimpressed. I’ll show him I thought to myself.
So I googled stuffed baked rice paper and sure enough there was a baked paper rice dish, I was gutted! I mourned the loss of my fame and fortune not to mention my genius status, but after 10 min I moved on
So, I’m posting you my recipe of MY creation.
250g potatoes peeled and chopped (optional)
1 packet rice paper (mine was round)
250g chicken mince
1/2 a chicken bouillon
1 onion diced
3 tablespoons oil
1 zucchini grated
300g mushrooms (white cup) chopped
250g baby spinach
Handful finely chopped continental parsley
6 cloves garlic crushed
1/4 teaspoon all spice
1/4 teaspoon mixed spice
1/4 teaspoon cumin
1/4 cup water
Boil potatoes until very soft.
While potatoes are cooking, prepare the chicken and vegetables.
On medium heat, cook onion with 2 tablespoons of oil until golden.
Add the remaining tablespoon of oil and stir in garlic until fragrant. Add zucchini, stirring occasionally until it shrinks. Add mushrooms, stirring until mushrooms have reduced in size a little. Stir in minced chicken, then spices, stir until spices are well incorporated. Add continental parsley, stir in spinach in thirds and stir gently until it shrinks.
Remove pan from heat and pour chicken mixture into a sieve that’s sitting in a bowl.
Pour the liquid from the bowl back into the pan and bring to the boil.
Stir in the chicken bouillon until it dissolved. Turn the heat off and set aside.
Drain cooked potatoes, add them into the pan with the bouillon liquid and mash. You can add a tablespoon of butter to make it a little creamy.
Stir mashed potatoes into the chicken mixture .
Preheat the oven to 180C
Line a round 23cm spring-form cake tin with baking paper
In a large shallow bowl, whisk egg with water, dip rice paper in egg mixture and lay flat on a large plate. Place chicken mixture on the edge of the rice paper and fold in sides to create a square, roll rice paper so it looks like a sausage. You can make a coil on the plate and transfer it to a round baking tray or transfer the sausage and make the coil on the baking tray. Repeat until you have used up all the stuffing. Spray with oil and bake for 20min on 180C then turn the heat up to 200C and cook until rice paper is golden brown. It took 30 loooooong minutes in my oven