Tokyo Bekana Spring Rolls

Name: Tokyo Bekana Spring Rolls
Yield: 10
Ingredients: 1 13.5 oz can of coconut milk; 6 kg boneless, skinless, chicken breast; 2 scallions thinly sliced; 4 carrots peeled and grated; 10 basil leaves cut into fine slivers; 10 mint leaves cut into fine slivers; 1 Tbsp unseasoned rice vinegar; 2 tsp olive oil; 2 tsp soy sauce; 1 tsp finely grated ginger; 1 tsp honey; 1 tsp roasted sesame seed oil; 10 rice wrapper; 1 peanut sauce for dipping

0 mins

Total time

10

Serving

14

Ingredients

Enable cook mode

Ingredients

13.5 oz can of coconut milk

kgboneless, skinless, chicken breast

scallions thinly sliced

carrots peeled and grated

basil leaves cut into fine slivers

mint leaves cut into fine slivers

Tbspunseasoned rice vinegar

tspolive oil

tspsoy sauce

tspfinely grated ginger

tsphoney

tsproasted sesame seed oil

rice wrapper

peanut sauce for dipping

Directions

Step 1

In a medium sauce pan pour coconut milk over chicken and bring to simmer Poach chicken until cooked through. (About 15 minutes) Allow chicken to cool in the liquid. Remove chicken and shred . Discard liquid

Step 2

In large bowl mix shredded chicken, ginger, shredded Tokyo banana, onions and herbs.

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