Rice Paper Satay Chicken Rolls

Ingredients

• 500 g ground chicken or turkey
• 3 garlic cloves (finely minced)
• 1 red onion (finely sliced)
• 2 tsp medium curry powder
• 1 tsp cumin
• 0.5 tsp turmeric
• 20 g fresh cilantro (chopped)
• 8 rice paper wrappers
• 2 tbsp peanut butter
• 75 ml coconut milk
• 1 tsp curry powder (for the sauce)
• 1 tbsp honey
• 1 tbsp soy sauce
• 0.5 lime (juice only)
• oil (a small amount for sautéing and brushing)
• sesame seeds or 'Everything but the Bagel' seasoning (for garnish)

Steps

1. 1

   Finely slice the onions and add them to a pan with a little oil over medium-high heat.

2. 2

   Sauté the onions for a couple of minutes until translucent.

3. 3

   Add the spices (curry, cumin, turmeric) and the minced garlic; sauté for a couple more minutes. If the mixture starts to stick to the bottom of the pan, add a little water.

4. 4

   Once a jam-like consistency has formed, add the ground chicken or turkey.

5. 5

   Cook for about five minutes until the meat is fully cooked.

6. 6

   Remove from heat and stir in the fresh chopped cilantro.

7. 7

   Dip each rice paper in warm water for about 30 seconds until pliable.

8. 8

   Place the paper on a flat surface, add a couple of tablespoons of the chicken mixture in the center, fold the edges, and roll tightly into a spring roll shape.

9. 9

   Repeat the process with the rest of the mixture until you have about eight rolls.

10. 10

    Brush each roll with a little oil and top with sesame seeds or 'Everything but the Bagel' seasoning.

11. 11

    Cook in the oven or air fryer at 240°C for 10 minutes.

12. 12

    For the sauce, add all the satay sauce ingredients to a blender and process until smooth.

Notes

Each roll has approximately 150 kcal and 13g of protein. If the spice mixture sticks to the pan, adding a splash of water helps create a 'jammy' base.

Nutrition per serving

• main course
• snack
• high protein
• air fryer
• chicken
• satay
• healthy