You may wonder what is so sizzling about some rice paper rolls, raw veg and left over free range chicken? It’s my secret spicy volcano sweet chilli sauce. You see in that little bowl there are some chillies trying to escape, they are trying to escape the heat…
Let me explain. A few months ago some friends had far too many chillies from their chilli plant so I took them off their hands and made sweet chilli sauce. The recipes all looked very simple, apart from having more sugar than a Nigella Lawson Chocolate Cake.
So I set about experimenting with some rice syrup in lieu of sugar and voilà, volcano sweet chilli sauce was born. Anyway, as you might guess from the title of the sweet chilli sauce, I’m still playing with the ratio. As it stands there is too much heat in the sauce (hence the nickname ‘volcano’), but as soon as I iron that out I will post the recipe for sugar free sweet chilli sauce!
Anyway this recipe is fab for summer, and even fabber for little kids. My little man will pick his vegetables and arrange them neatly on his rice paper roll after he’s swirled it around in the water. He’ll usually eat more than usual as it involves water play. Anything with water and he’s hooked. Why doesn’t someone come up with an underwater kids restaurant – winner!
- Few slices leftover free-range or organic chicken breast
- ½ organic capsicum, thinly sliced
- ¼ organic carrot, sliced into matchsticks
- ½ cucumber, sliced lengthways
- ½ avocado, sliced
- large handful of mint leaves
- 30g vermicelli rice noodles (really just use common sense as to how much you need, which is very little)
- 4 rice paper wrappers
- Sweet chilli sauce (A.K.A. volcano sauce)
- Put the vermicelli noodles in a bowl and fill with boiling water. Drain after 5 minutes. Prep your vegetables whilst waiting.
- Sit down at the table with a bowl big enough to fit the rice paper wrapper flat, filled with warm water.
- Put in one wrapper at a time and gently move until it feels soft enough to roll. Make sure you don't leave it too long so it starts to break.
- Lay it on your plate and then layout your filling. You don't want to do this in the middle, do it close to an edge and use about 70% of the length.
- Pop a bit of sweet chilli sauce over and roll in the sides, then roll it all up.