‘DIY’ Korean Chicken Cold Rolls

Preparation time
60 mins
Cooking time
10 mins
Difficulty
Easy
Serves
4 people
Meal course
Dinner
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Posted on
‘DIY’ Korean Chicken Cold Rolls

The whole idea behind this recipe is to take the laborious hassle out of making cold rolls, and instead turn it into something fun and communal that your guests will totally love.
The beauty of serving them this way is that the rolls can be filled to the eaters taste with whatever they like, and this is especially useful if you’re feeding fussy kids.
My children love this recipe, and by forgoing the usual vermicelli noodles in the recipe and replacing it with lettuce they are even healthier. Enjoy!

 

 

1 pack Rice Paper wrappers
600gm free range Chicken Thighs
2 cups shredded Iceberg lettuce
1 cup of Bean Sprouts
1 large Carrot, finely sliced
1 large Cucumber, finely sliced
1 large bunch of fresh Mint
1 large bunch of fresh Coriander
1 tub of Kim Chi ***
½ cup Hoisin sauce for dipping
Chilli slices (optional)

Miso marinade
3 tbs Red Miso Paste ***
3 tablespoons Kecap Manis Sweet Soy
2 tablespoons Rice Wine Vinegar
2 tablespoons Honey
1 tablespoon Sesame Oil
2 tablespoons minced Garlic paste
1 tablespoon grated Ginger paste

  1. Mix together all of the marinade ingredients and evenly cover the whole chicken thighs. Set aside to marinate for 1 hour.
  2. Heat your griddle or fry pan to a medium/high heat and then grill the chicken for 4-5 minutes each side until cooked through and caramelized. Brush liberally with marinade while cooking.
  3. Set the cooked chicken aside to rest for 5 minutes and then chop into bite sized slices.
  4. Arrange the vegetables onto a large platter. Serve the cooked chicken with the vegetable platter, Kim Chi, rice paper wrappers and Hoisin Sauce. Pour 2cm of warm water into a large flat bowl and place on the table next to the wrappers. Then dig in and get rolling!!
  5. To roll a cold roll – Lightly dip the wrapper into the warm water until only just starting to soften – about 5-10 seconds. Place your desired fillings along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Dip in the hoisin and enjoy!
  6. *** TIP: The key to making a perfect cold roll is to not over fill it. Only dip the wrapper in the water for a few seconds as they tear easily if they get too soggy.
  7. *** Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables (usually cabbage) with a variety of seasonings. There are many types available (from traditional to organic/paleo) due to our recent ‘fermented foods’ craze and it is readily available in all good farmers markets, green grocers and Asian markets.
  8. *** Red Miso is a fermented soy bean paste. It is readily available in all good supermarkets and Asian markets.
  9. *** This recipe would also work amazingly well with steak or a firm white fish.

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