Chicken Roulade

Pickled Vegetables

  • Cucumber, thinly sliced 120.0 g
  • Carrots, thinly sliced 80.0 g
  • Salt 8.0 g
  • Sugar 12.0 g
  • Pepper 3.0 g

Spice Paste

  • Shallots 6.0 pc
  • Red Chilli 6.0 pc
  • Candlenut 20.0 g
  • Rice Vinegar 35.0 g
  • Turmeric Powder 10.0 g
  • Corn Oil 10.0 ml
  • White Sesame Seed 15.0 g
  • Black Sesame Seed 15.0 g
  • Lemon Juice 1.0 pc

Assembly & Plating

  • Vietnamese Rice Paper 2.0 pc
  • Coriander, chopped 4.0 g
  • Romaine Lettuce, thinly sliced 20.0 g
  • Peanut 60.0 g
  • Pineapple, diced small 90.0 g
  • Purple Edible Flower, washed 20.0 g
  • Celery Cress 20.0 g

Diners will appreciate the fragrance of these bite-sized chicken rolls, accented by tamarind, lemongrass and lime leaves. A tasty spiced paste made from shallots, red chillies and candlenuts add a spicy kick to these tapas.



  1. Chicken Roulade

    • Remove the skin of chicken breast, cut into half and marinate with Knorr Concentrated Tamarind Sauce, lemongrass and lime leaves overnight.
    • Sous vide chicken for 25 min at 65°C.
    • Hand shred breast meat into thin shreds and chill.
  2. Pickled Vegetables

    • Season carrot and cucumber, add salt and sugar to pickle them.
    • Wipe off salt and sugar after 15 mins.
  3. Spice Paste

    • Using a Vitamix, add in corn oil, turmeric powder, red chillies, shallots and candlenut and blend into a paste.
    • Mix paste together with pickled vegetables.
    • Add in lemon juice, rice vinegar, black and white sesame and seasoned to taste.
  4. Assembly & Plating

    • Dilute Knorr Concentrated Tamarind Sauce with water, lightly brush it onto Vietnamese rice paper until it becomes translucent.
    • Place condiments and shredded chicken onto the rice paper in a neat pattern and roll it tightly.
    • Slice it into a coin-like shape and garnish with pineapple salsa.