Chicken and lettuce rolls



Store covered in fridge (under 5°C)
Dairy free

Good source of: folate
Preparation time: 25 minutes
Cooking time: 10 minutes
Serves: 5

Ingredients:
3/4 cup rice , jasmine fragrant(150g)
1 cup chicken stock, or water (330mL)
400 g chicken breast fillets, skinless, cut into thin strips
1 teaspoon fresh ginger, grated
2 teaspoons toasted sesame seeds
1 tablespoon soy sauce, salt-reduced gluten-free
1 cup carrot, grated(185g)
2 cups mung bean sprouts, (120g)
1 egg, beaten
2 tablespoons rice flour
2 teaspoons macadamia, or peanut oil
2 teaspoons sesame oil

12 lettuce leaves

Method:
1. Place rice and stock in saucepan, bring to the boil, cover and cook over a low heat for 15 to 20 minutes, or until stock is absorbed.
2. Steam chicken pieces for 2 to 3 minutes.
3. Combine rice with chicken, ginger, sesame seeds, soy sauce, carrot and sprouts. Mix well.
4. Add egg and rice flour and mix until well combined.
5. Form into 12 portions and form each into a cylinder about 10cm (4 in) long.
6. Heat oils and cook chicken and rice cakes until lightly browned.
7. Serve each cake wrapped in a lettuce leaf.

Notes: *If you cannot buy toasted sesame seeds, brown regular sesame seeds on a dry pan until golden but take care, they burn easily. Use gluten free soy or Tamari sauce if you need the recipe to be gluten free.

Loks good ... Ill try it ....

Looks good !!