Vietnamese Chicken Rolls

By sarah_carroll

Ingredients

• 1 Lebanese cucumber
• 1 c rice vinegar
• 1/2 c caster sugar
• 1 carrot
• 2 T light soy sauce
• 1 T peanut oil
• 1 T honey
• 2 garlic cloves, finely chopped
• 500 g chicken thighs, trimmed
• 1 baguette, cut into 4
• 1 T mayo
• 4 soft butter lettuce leaves, torn
• 1 T pickled jalapenos
• 1 T hot chili sauce
• sprigs of fresh coriander

Details

Servings 4

Preparation

Step 1

Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 t salt and stand for 1 hour.
Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.
Shave carrot lenghtways into ribbons,with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber, and their juices to the vinegar mixture and chill for at least 2 hours or overnight.
Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.
Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel in color anc ooked through. Thickly slice.
Split rolls, then lightly spread rolls with may, then fill with lettuce, chicken, cucumber, jalapeno, carrot, chilli sauce and coriander.