Spring rolls with curry chicken

Make these spring rolls with curry chicken and chili sauce.

Ingredients
For 10 rolls
Preparation:15 min. – Cooking and baking time:10 min.

• 150 g rice noodles
• a few lettuce leaves
• ½ cucumber
• 250 g chicken fillet
• salt and pepper
• 2 tbsp curry
• 2 tbsp oil
• 10 rice sheets
• 100 g bean sprouts
• a few leaves of mint and coriander, finely chopped

For the chili sauce

• 200 ml of water
• 20 g sugar
• 200 ml rice vinegar
• 4 tbsp fish sauce
• 2 cloves of garlic, finely chopped
• ½ small red chili pepper, sliced

Preparation

1. Cook the rice noodles according to the instructions on the package. Drain, let drain and cool. 2 Finely chop the lettuce and the cucumber into very thin strips. Cut the chicken into strips and sprinkle with salt, pepper and the curry. Fry the strips for 5 minutes in a frying pan in the oil.
2. For the sauce, bring the water and sugar to the boil. Let cool and add the rice vinegar, fish sauce, garlic and chili pepper. Top the moist rice sheets each with lettuce, bean sprouts, noodles, mint and coriander and finish with chicken and cucumber.
3. Finish the rolls by folding the top over the filling. Fold the sides inwards, so that you get a kind of envelope and then roll the sheet up. Serve the rolls with chili sauce.

Enjoy your meal!

This is a recipe from the book Spring Rolls by Pauline Dubois, €9.99 via Bol.com.

Text:Pauline Dubois | Photography:Fabrice Vegas