1. Cup rice cooked in rice cooker. Take it out and mix 1 tblspn sushi vinegar, or spiced vinegar. Set aside to cool, moving occasionally.
2. Chicken Breasts. Slice thinly, so it doesn’t need much cooking, and marinade in teriyaki sauce about ¼ – 1/2 cup. Cook quickly in this sauce. Thicken the sauce with a tspn of cornflour mixed in water. Set aside to cool.
3. Make match sticks of carrots, gherkin, omelette, avocado, peppers etc.
4. Make very thinly sliced cabbage, and mix it with couple of spoons of Kewpee Mayo.
5. Put 1 Rice paper in warm water. 30 seconds, and quick flick on to a paper towel. Then fill and set aside to eat. When filling don’t put too much in. Start at one side with a small curve of rice, and the rest. Roll the rice wrapper over it, then sides in, and finish rolling to the edge.
Can serve with Soy sauce or sweet chilli for dipping.
We made about 18 with 1 cup of rice and two chicken breasts.
The warm water needs changed after a couple, as they don’t soften enough in colder water.
YUM