Mexican Rice Rolls

Name: Mexican Rice Rolls
Total time: 1800 s
Yield: 5 pieces
Cuisine: Indian
Ingredients: 200 gm boneless chicken; 2 tbsp mexican seasoning; 4 tbsp canola oil, divided; 2 tbsp lemon juice; 1 tsp seasoned salt; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp crushed red pepper flakes, optional; 1/2 medium sweet red pepper, julienned; 1/2 medium green pepper, julienned; 1 medium sized carrot, julienned; 1/2 cup chopped onion; 1/2 cup boiled black beans or rajma; 1/2 cup boiled corn; 5 cabbage leaves; 5 rice paper sheets; 1 tbsp chopped parsley; 1 tbsp amarnath leaves

chakhleinsta @cook_17149752

Rice rolls are a part of staple dishes among Vietnamese, Korean and Japanese cuisine along with rice noodles. But when it comes to rolls, we have wraps from all around the world from Mexicans, Armenians to Middle Easterners, Greeks, Turks to Indians.

So I came down to infuse a Mexican filling and an Asian rice roll wrap creating 'Mexican Rice Rolls'.

#gobblestars #fusionweek #mexican #ricerolls #fusionrecipe #asian

So I came down to infuse a Mexican filling and an Asian rice roll wrap creating 'Mexican Rice Rolls'.

#gobblestars #fusionweek #mexican #ricerolls #fusionrecipe #asian

chakhleinsta @cook_17149752

So I came down to infuse a Mexican filling and an Asian rice roll wrap creating 'Mexican Rice Rolls'.

#gobblestars #fusionweek #mexican #ricerolls #fusionrecipe #asian

So I came down to infuse a Mexican filling and an Asian rice roll wrap creating 'Mexican Rice Rolls'.

#gobblestars #fusionweek #mexican #ricerolls #fusionrecipe #asian

Saved

Ingredients

30 minutes

5 pieces

200 gmboneless chicken
2 tbspmexican seasoning
4 tbspcanola oil, divided
2 tbsplemon juice
1 tspseasoned salt
1 tspdried oregano
1 tspground cumin
1 tspgarlic powder
1/2 tspcrushed red pepper flakes, optional
1/2medium sweet red pepper, julienned
1/2medium green pepper, julienned
1medium sized carrot, julienned
1/2 cupchopped onion
1/2 cupboiled black beans or rajma
1/2 cupboiled corn
5cabbage leaves
5rice paper sheets
1 tbspchopped parsley
1 tbspamarnath leaves

Saved

Steps

30 minutes

1

Marinate the chicken with a combination of 2 tablespoons oil, 1 tbsp lemon juice and seasonings. Refrigerate for 1-4 hours.
2

Add mexican seasoning, lemon juice and salt to chopped onion and pepper mixture and put them on a pan to fry it. After frying, add some more oil and fry the chicken in the same pan.
3

Once all items are ready, keep them arranged aside. Then take a rice sheet and place it in between a moist towel to make it moist.
4

Spread the sheet on a flat surface and place the fillings in the sheet in a way which makes it easy to roll.
5

Once rolled, arrange them on a plate and serve with vietnam sweet chilli sauce or mexican salsa dip.