This recipe is a bit of a mash up of two of my family’s most fabourite meal – rice paper rolls and san choy bow.  Oh and it contains mice meat … chicken mince for those wondering… as it is the third blog post in my ‘more then just mince’ mini series.

I wondered what to call this recipe as it is extremely delicious and completely toddler friendly but really hard to name. It’s kinda like an Asian inspired chicken sausage, it’s kinda like san choy bow, it’s kinda like rice paper rolls.

COOKED RICE PAPER ROLLS
500 grams of mince
200 grams of breadcrumbs
100 grams of sesame seeds
1/2 bunch of coriander
2 cloves of crushed garlic
1 tablespoon diced ginger
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 tablespoon of sesame oil
12 sheets of rice paper
2 baby cos lettuces
2 cucumbers
sweet chili sauce (to serve)

Place your mince, breadcrumbs, sesame seeds, coriander (leaves, stems and roots), garlic, ginger, oyster sauce, soy sauce, fish sauce, sugar and sesame oil in a bowl and mix. Place the bowl into the fridge for 20 minutes and allow to set.

Remove the mince from the fridge, divide into twelve servings and roll into logs.

Soften your rice paper in lukewarm water and then wrap your mince in the rice paper before frying in a non-stick pan.

To serve, place your rice paper roll in a lettuce leaf with some cucumber slices and some sweet chili sauce.