Ingredients
Filling
- 150g carrots
- 4 dried mushrooms - porcini
- 1 can water chestnuts drained
- 1/4 bunch fresh coriander leaves
- 4 cm fresh ginger
- 2 cloves garlic
- 4 red chillies - small
- 500g chicken breast fillet, cubed
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon oyster sauce
- 1 teaspoon Chinese Rice Wine
- 1 tablespoon sesame oil
- 1 teaspoon raw sugar
- 1 tablespoon cornflour
- 1 tablespoon olive oil
Extras for rolls
- 2 carrots, large, julienne
- 1 continental cucumber, julienne
- fresh coriander leaves
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Chop carrots, mushrooms, water chestnuts and coriander 2 seconds/sp5 and put aside.
2. Chop ginger, garlic,and chillies 5 seconds/sp 7
3. Add cubed chicken fillet and mince 3 seconds/sp 7
4. Add the rest of the ingredients to the mixture apart from the olive oil and mix 6 seconds
"Counter-clockwise operation" sp 2 and then set aside. 5. Heat 1 tablespoon of olive oil 1 minute/100 degrees/speed 1
6. Add mince mixture and cook 3 mins/100/
"Counter-clockwise operation" /sp 17. Scrape bottom of the bowl well and then cook for another 3 mins/100/
"Counter-clockwise operation" /sp 18. Add the reserved vegetable mixture and cook 2 mins/100/sp 1
9. Let mixture cool down and then refrigerate until cold
10. Follow directions on the rice paper packet and fill with 1 tablespoon of the San Choy Bau mixture and some julienne carrots and cucumber and some fresh coriander leaves....and serve in a baby cos leaf
Method
Tip
Team these rolls with my Mango chilli sauce and ENJOY!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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