This post is sponsored by Nuffnang.
With 2 young children, dinners at our place generally need to be something fresh, tasty, healthy and quick which is why it's no surprise that stir fry's are a weekly occurrence for us. They make a great, simple, balanced meal that's quick to prepare and can be adjusted to suit whatever meat and veg you have on hand. Win!
I was excited to try the new Maggi Stir Fry Creations range as the unique two-step process, (included in the one handy pack) means that you can create a stir fry with a different layering of flavours and ensure that the meat is tender and infused with flavour and the vegetables are still crisp and coated with sauce. Yum!
The Maggi Stir Fry Creations range includes 5 flavours to try including our family favourites Honey, Soy & Garlic and Teriyaki & Sesame as well as some new combinations of Chinese Five Spice & Soy and Garlic & Ginger Chicken.
The flavour that really peaked my initial interest was the fifth flavour of Sweet Chilli, Ginger & Lemongrass Chicken which inspired me to create a dish that we often make for parties and quick lunches at our place, Rice Paper Rolls. The flavour combination seemed to be ideal for this dish and the bonus was that there was already a suitable dipping sauce included!
After trying a number of different dishes using the Maggi Stir Fry Creations range, our whole family agreed that the infused meat tastes really good and having the handy sauce to spill over the top of your stir frys (or use as a dipping sauce like we did) brought the flavours together and was enjoyed by all.
Sweet Chilli, Ginger & Lemongrass Chicken Stirfry Rice Paper Rolls with Dipping Sauce
Rice paper rolls can be fiddly for little kids but if you set yourself up well, it's definitely something they can make themselves with minor assistance. Maddie will show you how below.
Ages: 4+
(Maddie is 4 years old)
Makes 12
Ingredients:
- 500g Chicken breast
- 1 pk of Maggi Stir fry Creations Sweet Chilli, Ginger and Lemongrass
- 1 carrot
- 1 small red capsicum
- 60g snow pea sprouts
- Cooking Spray
- 60g rice vermicelli noodles
- 12 large rice paper rounds
Method:
Adult- Chop the chicken into bit sized chunks
Child- Tear apart your Stir fry
Creations and in a medium bowl, add the Infusion Paste to the meat to marinade.
Set aside for 2-5 minutes.
Adult/Child- While the meat is infusing,
prepare your vegetables by thinly slicing the capsicum, peeling and grating the carrot and
trimming the ends off the snow pea sprouts.
Adult/Child- Heat a non-stick pan,
sprayed with cooking spray and stir fry your chicken for approx 5 minutes or
until cooked through. Transfer to a dish to cool down and then prepare your
rice noodles according to directions.
Adult/Child- Assemble all your
ingredients for your rice paper rolls on your bench. Cover a chopping board
with a damp tea towel to roll the rice paper rolls on and have another damp tea
towel ready on a plate to cover your finished rolls. Pour enough hot water into
a bowl large enough to dip your rice paper rounds into and you are ready to
roll.
Child- Working one at a time, dip your rice paper round into the hot water (you don't need to use boiling water with kids) for about a minute (depending on how hot your water is) and until the rice paper is soft.
Child- Carefully lay your rice paper round onto your damp tea towel ensuring not to tear it.
This bit can be a little fiddly so may need some adult assistance.
Child- arrange your ingredients in the centre of the rice paper ensuring not to overfill it.
The Maggi Stir Fry Creations infusion paste coated the chicken with real herbs and spices, giving it a lovely combination of flavours that meant we didn't need to add extra herbs that we'd often put in rice paper rolls.
Child- fold the bottom edge of the circle over the filling
Child- then the top
Child- then carefully fold over the right hand side and roll tightly to enclose the filling
Some adult assistance may be required to get a tight roll
Child- place your finished rice paper rolls on a plate covered with a damp tea towel or damp towelling paper and keep covered for freshness. Repeat until you have used all the ingredients.
Whilst we used damp towelling paper here, I found that when we refrigerated some of the rolls, the towelling paper dried out a bit and stuck to one of the rolls. So, it's fine if you're serving straight away, otherwise, perhaps not.
Child- squeeze the Maggi Stir Fry Creations finishing sauce into a small dish
Serve your rice paper rolls with your dipping sauce and enjoy
Recipe at a Glance
Ingredients:
- 500g Chicken breast
- 1 pk of Maggi Stir fry Creations Sweet Chilli, Ginger and Lemongrass
- 1 carrot
- 1 small red capsicum
- 60g snow pea sprouts
- Cooking Spray
- 60g rice vermicelli noodles
- 12 large rice paper rounds
Method:
Chop chicken into chunks and marinade with Maggi Stir Fry Creations infusion paste for 2-5 minutes.
Stir fry the chicken until cooked and put aside to cool.
Prepare your veggies, rice noodles and a large bowl of hot water.
Working one at a time, dip your rice paper round into the hot water until soft. Carefully lay flat on a damp tea towel and layer your filling ingredients in the centre being careful not to overfill.
Fold the bottom of the rice paper over the filling, then the top and then fold over the right hand side and tightly roll to enclose filling.
Pour the Maggie Stir Fry Creations finishing sauce into a small bowl and serve with your fresh rice paper rolls.
Bon Appetite!
For more great recipe ideas check out the Maggi website
Happy cooking,
Debs :)
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