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Pad Kaprow Rice Paper Wraps

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Ingredients
  

Spice blend

  • 1 tsp white Peppercorns
  • 12 cloves of Garlic
  • 6-7 red Thai Chillies
  • 1 tsp coarse Salt

Ground Chicken Filling

  • 1 cup chopped Shallots
  • 2 lbs boneless ground Chicken thigh
  • 2 tbsps light Soya sauce
  • 2 tbsps Fish sauce
  • ¼ cup Oyster sauce
  • 1 cup chopped Mushrooms
  • 1 cup Thai Basil
  • Prepared Spice blend

Other

  • 24 Rice Paper sheets 8 inch approx
  • 20 pieces of Lettuce
  • 1 - 2 Cucumbers sliced or cut into logs
  • 1 cup Thai Basil leaves
  • 1 cup Coriander leaves
  • 1 - 2 red chillies sliced
  • 3 - 4 Eggs made into thin Omelettes and cut into strips

Instructions
 

  • Prepare the spice blend by pounding together the peppercorns, garlic, chillies and salt and keep aside
  • Heat some oil and saute the shallots, add the spice blend and saute
  • Add the ground chicken and saute for a few minutes
  • Add the soya, fish and oyster sauce and cook for 10 - 15 mins
  • Add the mushroom and cook for a few more minutes
  • Finally add the Thai Basil and cook for a few more minutes ensuring that the chicken is fully cooked
  • Taste for salt and add more salt if you need
  • Soak the rice paper sheets in room temperature water for just about 10 - 15 secs
  • Remove and place on a wooden board and dab the excess water with a towel
  • Even if your rice paper looks stiff, it will soften in the moisture on the board while you add your fillings
  • Add some romaine lettuce - if it’s too long just tear the extra apart
  • Add 2 tbsps of the ground Chicken
  • Add a few Thai Basil leaves
  • Coriander leaves a piece of cucumber and a piece of omelette
  • Fold the top half of the rice paper wrap over, fold the sides in and roll to seal tightly
  • Other variations
  • Start with the Omelette, Lettuce, ground beef, Thai Basil, coriander, little bit of chilli and roll it up
  • Continue making these with different variations - be as creative as you like
  • The rice paper can tear quite easily, so be careful that the filling ingredients are not too bulky or too sharp to tear the paper.
  • These should be prepared an hour or so before serving and kept covered so they don’t dry out. Leftovers can be stored overnight in the fridge, but be aware that they do tend to dry out after a few hours.
  • Makes about 24