Light, easy, healthy and really fun to eat, this is my version for Vietnamese spring rolls.
– Rice papers
For the chicken:
– About 500 gr. chicken breasts
– 2 tbs peanut butter
– 2 tbs soy sauce
– 1 tbs honey
– 4 tbs olive oil
– 1 ts ground ginger
– 1 ts sweet paprika
– 1 ts hot paprika
– 1 ts chilli flakes
– ground black pepper
For the vegetables:
– 4-5 carrots
– 1 kohlrabi
– 1 green apple
– 2 celery stems
– Juice from 1 lemon
– 1 tbs olive oil
– salt and pepper
– Lettuce or cabbage leaves
– Soy sauce for serving
Mix all the marinade ingredients and marinade the chicken breasts.
Cook the chicken: either on the stove or in the oven, on grill, 200 degrees Celsius, for about 10 minutes on each side, just until it’s ready and still tender. Another method you can use is poaching the chicken and then mixing it with the marinade.
Then slice the chicken into strips:
Prepare the vegetables:
Peel the carrots, kohlrabi and apple, and cut into strips, cut the celery stems and mix everything together with lemon squeeze, olive oil, salt and pepper.
Cut the cabbage or lettuce loosely.
Set everything in front of you and prepare the rolls:
Take one rice paper, soak in lukewarm water for a few minutes just until it softens a little bit,
Spread the soaked rice paper on a dry clean towel.
Mount a few cabbage/lettuce leaves on the rice paper.
Mount the other mixed vegetables on top of it.
Then add the chicken breast strips.
Now for the folding:
Fold the two sides like so:
Fold the bottom part like so:
and then roll on the top part like so:
That’s it. Repeat.
It will make about 25 rolls.
Serve with soy sauce, eat and enjoy.