Grilled Chicken Fresh Rolls
Grilled Chicken Fresh Rolls
Ingredients
- 1 lb (454g) chicken cutlets
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (2.5 ml) curry powder
- 24 chive sprigs
- 2 avocados, chopped
- 2/3 cup (150 ml) mayonnaise
- 1/4 cup (60 ml) chopped cilantro
- 24 curly lettuce leaves
- 1/2 cup (125 ml) carrots, cut into thin 4-inch (10-cm) long strips
- 1 cup (250 ml) seedless cucumber, cut into thin 4-inch (10-cm) strips
- 24 basil leaves
- Salt and pepper
- 2 tablespoons (30 ml) apricot jam
- 1 tablespoon (15 ml) fish sauce (nuoc mam)
- 1 tablespoon (15 ml) rice vinegar
- Chili sauce or sambal oeleck, to taste
Instructions
- In a bowl, combine the chicken, oil and curry powder. Season with salt and pepper.
- In a ridged skillet, grill the cutlets for about 3 minutes per side or until cooked through. Let cool. Finely chop the cutlets into 10-cm (4-inch) long strips. Cover and refrigerate.
- Dip the chives in boiling water for 10 seconds, then quickly cool in ice water. Drain and set aside.
- In a bowl, blend the avocados, mayonnaise and cilantro. Keep refrigerated.
- Cut each lettuce leaf, preserving the curly side, so as to obtain a 10-cm (4-inch) square.
Grilled Chicken Fresh Rolls