Vietnamese🍚 Starches

Thai Basil Chicken Breast Rice Paper Rolls

Name: Thai Basil Chicken Breast Rice Paper Rolls
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 1 piece Chicken breast; ~½ cup Mixed nuts; ~2 cups Cabbage; ~1 cup Thai basil; ~6-8 Vietnamese rice paper; to taste Sea salt; to taste Olive oil

⏱ 15 min

Poached chicken breast wrapped in Vietnamese rice paper with crisp cabbage, fragrant Thai basil, and chopped nuts for texture, seasoned simply with sea salt and olive oil — a satisfying, low-carb, healthy meal.

High-proteinLow-carbLow-cal

Adapted from a video by 吳秉承承味饌廚房

《減醣吃什麼》減醣怎麼吃更有儀式感？健康米紙捲超滿足 #塔香雞胸肉捲

Watch on YouTube

Ingredients

Chicken breastWhole piece, score the surface lightly to help it cook evenly1 piece
Mixed nutsChopped for texture~½ cupest.
CabbageCut into strips and blanched to keep crisp texture~2 cupsest.
Thai basilQuickly blanched, then ice-shocked and squeezed dry~1 cupest.
Vietnamese rice paper~6-8est.
Sea saltto taste
Olive oilto taste

Steps

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1
Lightly score the surface of the whole chicken breast, being careful not to cut too deep or it will split in two.
2
Bring water to a boil, reduce to low heat, add the chicken breast and stir briefly, then turn off the heat and cover to let it poach through residual heat.
3
While the chicken poaches, chop the larger nuts into smaller pieces, keeping some texture.
4
Cut the cabbage into strips and set aside.
5
Once the chicken is cooked through, remove it. Bring the same pot of water back to a boil and briefly blanch the cabbage to keep it crisp, then drain.
6
Toss the blanched cabbage with sea salt and olive oil to season.
7
Quickly blanch the Thai basil in the boiling water, then shock it in ice water to set the color, squeeze out excess water, and toss with a little olive oil.
8
Slice or cut the poached chicken breast into strips. If the center is still slightly underdone, dip it back into the hot water for about 30 seconds to finish cooking.
9
Toss the sliced chicken with sea salt and the remaining olive oil to season.
10
Soften the Vietnamese rice paper (the residual warmth from the just-blanched vegetables is enough to soften it), then layer on the cabbage, Thai basil, chicken strips, and chopped nuts.
11
Fold in both sides of the rice paper first, then roll it forward to shape, tucking in the nut filling neatly and rolling tightly until it seals.
12
Make sure to drain any excess water from the cabbage before wrapping, so the rice paper doesn't soften too quickly or tear.

Thai Basil Chicken Breast Rice Paper Rolls

Ingredients

Steps

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