Coconut and Ginger Chicken Fresh Spring Rolls
Photography by Aaron McLean.
Packed with juicy chicken, crunchy veg and aromatic herbs, these rolls are perfect for lunch or a light dinner.
INGREDIENTS
1 packet corn-fed, free range Rangitikei chicken thighs
400ml coconut cream
½ cup water
½ teaspoon sea salt
1 teaspoon chicken stock powder
4cm piece fresh ginger, sliced
To assemble
12 x 22cm rice paper rounds
1 small telegraph cucumber, julienned
2 carrots, peeled and julienned
handful each chives, mint and coriander
Dipping sauce
⅓ cup chunky peanut butter
¼ cup sweet chilli sauce
1 tablespoon lime or lemon juice
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
METHOD
Chicken: Place all the ingredients in a medium saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, cover and leave the chicken in the liquid for 30 minutes to finish the cooking process.
Remove from the saucepan and shred into long strips.
Place in a bowl and toss with ⅓ cup of the coconut cooking liquid. Cover and chill until ready to use.
To assemble: Fill a wide shallow bowl with warm tap water. Soak a rice paper for 10 seconds until it is just starting to soften. Lay flat on a chopping board.
Place a line of carrot, cucumber and chicken along the edge closest to you, and a third of the way up the rice paper. Bring the bottom edge of the wrapper tightly up over the filling and roll twice. Add a line of chives, mint and coriander and continue to roll up tightly.
Place slightly apart on a platter so they don’t stick together. Cover with plastic wrap and refrigerate if not serving immediately.
Dipping sauce: Whisk all the ingredients together in a bowl.
To serve: Cut the rolls in half and serve with the dipping sauce. Makes 12 whole rolls

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!