Rice paper satay chicken wraps
Rice paper wraps are available from most supermarkets and Asian food stores.
- Wash bok choy and place in a steamer. Steam for two minutes. Drain under cold water. Pat dry and cut into eight lengthwise slices. Cut cooked chicken into thin strips.
- Dip a 22cm rice paper wrapper into very hot water until soft. Remove and place on a board. Divide bok choy, bean sprouts and chicken into eight even portions. Place a portion in the middle of each wrapper with one tablespoon of satay sauce. Wrap up like a parcel.
- Keep covered with a clean, damp tea towel until ready to serve. Serve with extra satay sauce.