NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Vietnamese summer rolls

Moderate

30

minutes

For

3-4

servings

To the cook

This goes in

  • 175 g planted.chicken
  • 14 x rice paper sheets
  • 1 x small cucumber
  • 1 x carrot medium size
  • 1 x small red pepper
  • 200 g rice noodles, cooked
  • bunch of coriander

Marinade

Ingredients

  • 2 tablespoons rapeseed oil
  • 2 tablespoons sesame oil
  • 1 tablespoon of agave
  • 1 teaspoon lime juice
  • pinch of roasted sesame
  • salt and pepper

Dressing

Ingredients

  • 65g peanut butter
  • 2 tablespoons soya sauce
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • 1-2 tablespoons warm water (if necessary)

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Preparation

  1. planted.chicken in a bowl and add ingredients for the marinade. Mix all ingredients, season to taste and set aside.
  2. Mix the dressing ingredients in a bowl. Add 1-2 tablespoons of warm water if required.
  3. Thinly slice the cucumber, carrot and paprika and put aside in iced water.
  4. Fill a shallow bowl with water. Dip rice paper in the water for about 20 seconds, turning it occasionally until it softens (it must not become limp). Then take it out and put it on a wooden board.
  5. Then place the planted.chicken pieces in the middle of the rice paper. Cover with a small handful of cooked rice noodles, a sprig of coriander and slices of cucumber, carrot and pepper.
  6. Fold in the sides of the rice paper, then fold the top of the rice paper over the filling and roll firmly into a cylinder. Cut in half and serve with the dip sauce.

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