Makes: 10 Rolls
Preparation Time: 20 minutes
Cooking Time: 10 minutes
What You’ll Need:
- 1 large chicken breast
- salt and pepper
- 2 tablespoons vegetable oil
- 1 cucumber
- 1 raw Chioggia beetroot (beet) or red beetroot
- 10 small round rice paper sheets
- 1 lettuce heart, leaves separated
- 1 bunch of mint, leaves picked
- hoisin sauce
- 1 bird’s eye chilli (optional), deseeded and finely chopped
- 1 tablespoon chopped peanuts (optional)
What To Do:
- Season the chicken breast with salt and pepper and fry in the oil until golden.
- Leave to cool, then cut into 5 mm- (¼ in-) thick slices.
- Shred the cucumber and beetroot using a julienne peeler fitted with a fine julienne blade. Alternatively, you can use a spiralizer for the cucumber. Set aside.
- Soak the rice paper sheets in cold water, then lay them on a board and fill them. With each sheet, start with a lettuce leaf, then add two or three mint leaves, some cucumber, some beetroot and two slices of chicken. Allow the filling to poke out of one side of the sheet. Roll up the sheets tightly, cutting off any excess rice paper at the bottom of the roll.
- Pour some hoisin sauce into a small bowl and stir in the chilli and peanuts. Serve the spring rolls with the hoisin sauce.
- If you are not serving the rolls straight away, place them on a plate, cover them with a clean, damp cloth and store them in the fridge. This will prevent them from drying out.
- Vary the vegetables you use to fill the rolls (shredded daikon, carrot, celery etc.). You could even include fruit (mango, green apple, avocado etc.) and prawns (shrimp), duck breast or smoked salmon. The choice is yours!
- For an alternative dipping sauce, try the dressing on page 36.
Extracted from Super Spiralized by Orathay Souksisavanah and Vania Nikolcic (Hardie Grant, £7.99) Photography by Charlotte Lasceve