Ingredients
Rice spring roll wrappers (round, at least 20cm in diameter)
Chicken breast
Pesto
Balsamic vinegar or lemon juice
Green onions
Red or green pepper
Sugar (brown if available)
Hot chili (thai red for example)
Black pepper
Preparation
- Boil a pot of water and boil the whole chicken breast for approximately 5mn. Cut slightly to check if the inside is not pink, otherwise continue the cooking for a few minutes.
- Cool the chicken in cold water from the tap or in iced water.
- Cut the chicken in thin slices of about 3cm (1.5 inch) long. Separate the white and green parts of the onions, and roughly cut the white part. In a large bowl, mix the white part of the onions, the chicken, pesto, vinegar (or lemon juice), chili peppers and sugar. Add black pepper and quite a lot of salt.
- Cut in 3cm slices (1.5 inch) the peppers and the green part of the onions.
- Put in one bown the peppers, in another bowl the onions and in a third bowl cold water.
- For each roll, proceed as follows : Wet the whole surface of both faces of a rice wrapper. Rest the wrapper on a board (or plate). Put some green onions, some peppers and some chicken slices in a line at about 3/4 of the diameter of the wrapper (see drawing on the blog).
- Roll two turns, and fold the right and left sides and continue rolling (see drawing on the blog). 8. Store the rolls one next to another (in layers if needed) in a flat dish. Don’t worry about them touching each other, you will be able to separate them easily by pulling delicately.
