SPRING ROLLS WITH LEMONGRASS CHICKEN

Préparation :

30 min

Cuisson :

5 min

Portions

4

Ingredients

  • 2 boneless skinless chicken breast halves, cut into strips
  • 1 sprig of lemongrass, finely chopped
  • 15 ml (1 tbsp) fish sauce (nuoc-mâm)
  • 15 ml (1 tbsp) soya sauce
  • 15 ml (1 tbsp) sugar
  • Ground pepper, to taste
  • Edible flowers (optional)
  • 1 package of medium sized rice cakes
  • 250 g (9 oz) rice vermicelli
  • 1 loose leafed lettuce
  • 1 fresh mint bunch
  • 1 bunch of fresh coriander
  • 500 ml (2 cups) soya bean sprouts
  • 2 carrots, cut into matchsticks
  • 2 cucumbers, cut into matchsticks

Preparation

  1. Mix marinade ingredients together, pour marinade over chicken strips and marinate in refrigerator half an hour.
  2. In a skillet over medium-high heat, sauté strips with a little oil until golden. Let cool.
  3. In a saucepan, boil rice vermicelli for 1 minute, then cool in cold water to stop cooking. Drain.
  4. Prepare all ingredients before making rolls.
  5. Fill a bowl larger than the rice cakes with warm to hot water.
  6. Soak a rice cake in warm water to rehydrate, which will soften it.
  7. Place rice paper on clean plate or cloth.
  8. Place half a lettuce leaf, two mint leaves, a sprig of coriander, a few soy sprouts and 15 ml (1 tablespoon) EACH of rice vermicelli and carrot and cucumber matchsticks 2.5 cm (1 inch) from the edge of the patty.
  9. Fold left and right ends of rice patty over filling, then over the 2.5cm (1-inch) rim. Roll a quarter turn.
  10. Place chicken strips along filling and continue rolling to make a compact roll (or cylinder).
  11. Repeat to make other rolls.
  12. Cut each roll diagonally in the middle and serve with peanut sauce, jasmine rice and steamed vegetables.

Notes and tips

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec