Quick and Easy

Lemongrass and satay chicken rainbow rolls

These satay chicken rainbow rolls are a perfect starting dish for summer. Bursting with fresh flavours and a delicious dollop of Exotic Food's Satay Sauce, it's like having a taste of sunshine.
Lemongrass and satay chicken rainbow rolls
12
20M
20M
40M

Ingredients

Method

1.Preheat oven to 180°C. Combine the soy and oyster sauces in a bowl with the sliced makrut lime leaf, garlic, lemongrass, coriander and lime juice. Add the sliced chicken and marinate for 10-20 minutes.
2.Place the chicken on a rimmed baking pan lined with non-stick baking paper and bake for 20 minutes turning once or twice, or until cooked. Set aside to cool while you prepare the vegetables.
3.To assemble: pour warm water into a shallow bowl. Soak rice paper wraps two or three at a time in the water until softened. Drain and place on a clean tea towel.
4.Arrange a selection of sliced vegetables down the centre. Add a rolled lettuce leaf, a smear of satay sauce, some cooked chicken and a sprinkle of herbs. Roll up and tuck in ends to secure. Repeat until all the filling is used. Arrange on a serving platter with satay sauce and sweet chilli dipping sauce for dunking.

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