![Plant Based Crystal Rice Paper Rolls With Miso Dip](/on/demandware.static/-/Sites-LCNZ-Library/default/dw8707c67e/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000849_ENG.png)
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 300g strawberries, sliced
- 12 rice paper rolls
- 2 tablespoons Toasted sesame seeds, to serve
- 250g Spinach noodles or rice noodles
- 4 spring onion, cut into curls
- 30g micro herbs
- 10g fresh Mint shredded
- 10g fresh coriander
- 80g sugar snap peas, thinly sliced
- 1 medium cucumber, thinly sliced
Miso dipping sauce:
- 1- 2 tablespoon miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- ½ clove fresh garlic, sliced
- 1 fresh chilli, chopped
- Add a drop or two of truffle oil
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Method
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1Add the fennel, ginger, garlic, chilli and onions to a food processor and pulse until a smooth paste forms. Add it to your Le Creuset signature round casserole with 2 tablespoons coconut oil over a low to medium heat and gently fry stirring occasionally for 5 minutes until it starts to brown lightly.
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2Add the kaffir lime leaves, star anise and peppercorns, then the chicken and top up with water until it covers the chicken. Gently Simmer for 40 - 45 minutes with the lid on over a medium to low heat to cook the chicken.
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3Remove the chicken carefully and leave aside wrapped up in tinfoil as it rests. Turn up the heat and let the broth come to a fast simmer add the coconut milk and soy sauce and reduce slightly for 30 minutes.
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4Remove from the heat and adjust the seasoning as you like, add a dash of fish sauce and strain the broth in a fine sieve, before returning the back to the signature casserole.
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5For the coriander oil, blanch the coriander in a small saucepan of boiling water for 5 seconds until just wilted and electric green, plunge into ice water to keep the colour. Drain on kitchen towel to get rid of any excess liquid.
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6Add to a food processor or blender with the lime zest and garlic, cover with a third of macadamia or avocado oil and blend until smooth and vibrant green. Add a squeeze of lime or season if you like.
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7Remove and discard the skin from the chicken before serving. Shred the chicken into individual bowls and enjoy with the broth.