INGREDIENTS
- Rice paper
- Chicken filet
- Grated carrot
- Cucumber
- Red pointed pepper
- Angel hair noodles
- Mint
- Cilantro
- Sesame seeds
- Soy sauce
- Sesame oil
- Chili flakes
- Ginger
- Honey
- Mayonaise
- Lime juice
- Salt & pepper
- Olive oil
RECIPE
- Cut the chicken into thin strips. Let this sit for about 30 min in a marinade made from soy sauce, sesame oil, chili flakes, grated ginger and honey
- Cut the cucumber and red pointed pepper into thin strips (about the length of the spring rolls)
- For the peanut dip mix some peanut butter, honey, chili and lime juice. Add some sesame oil and soy sauce to taste
- Mix some mayo, sesame oil, chili flakes, lime zest and a small amount of lime juice. Season to taste with salt and pepper
- Cook the chicken in a pan with olive oil
- Cook the angel hair noodles according to the instructions on the packaging. Strain them and rinse them in cold water
- Make the spring rolls. Dip the rice paper for about two seconds in cold water. Put the wet rice paper on a clean cutting board and distribute the leftover water with your fingers
- Add the fillings to the middle of the rice paper. Leave about 2-3 cm on each side (right and left) and 3-4 cm on the top and bottom. Once you have added all your fillings you can start rolling. Take the bottom side of the rice paper roll it over to the top. When you’re halfway fold over the sides and keep rolling