Wasabi Chicken Rice Summer Rolls - cooking recipe

Ingredients

2 oz sushi rice, rinsed until water runs clear
2.5 oz shredded rotisserie chicken
1 None medium carrot, peeled, shredded
1/2 None medium red pepper, finely chopped
2 None green onions, finely chopped
3 tbsp fresh basil leaves, shredded
2 cloves garlic, minced
1/2 cup mayonnaise
3 tsp wasabi paste, plus extra to serve
1/4 cup lemon juice
12 None rice paper wrappers
None None soy sauce, to serve

Preparation

Place rice in a medium heavy-bottomed saucepan with 1 1/4 cups water. Bring to a boil, stirring, then reduce heat and simmer, covered, for 12-15 mins, or until water is absorbed. Remove from heat. Let stand for 5 mins. Let rice cool slightly then add chicken, carrot, pepper, onions, basil and garlic. Season.
Meanwhile, whisk mayonnaise, wasabi paste and lemon juice in a small bowl. Stir into rice mixture.
To make the summer rolls, briefly dip 3 rice paper wrappers into a bowl of water to soften. Arrange wrappers, overlapping slightly, on a clean tea towel to form a 16x7 inch rectangle. Arrange 1/4 of the rice mixture along the center of rectangle and fold in 2 opposite sides. Roll up tightly to enclose filling. Place on a serving platter. Repeat to make 3 more rolls. Cover with plastic wrap and chill for 30 mins. Slice and serve rolls with soy sauce and extra wasabi.