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🍽️ Chicken and Rice Paper Rolls

167 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 120 g each)
• light soy sauce
• 50 ml rice vinegar
• 2 stalks celery
• 2 carrots
• 1 red bell pepper
• 4 lettuce leaves (e.g. iceberg lettuce)
• 1 handful Thai basil
• 8 sheets rice paper (Ø 22 cm)

Instructions

1. 1. Drizzle the chicken breast fillets with a little soy sauce.
2. 2. Add 200 milliliters of water and rice vinegar to a pot and bring the mixture to a boil.
3. 3. Place the chicken breasts in a bamboo steamer insert.
4. 4. Place the insert in the pot, cover it, and steam the meat for 8 to 10 minutes until cooked through.
5. 5. Remove the chicken, let it cool, and cut it into strips.
6. 6. Wash the celery, carrots, and bell pepper.
7. 7. Remove the tough parts from the celery and peel the carrots.
8. 8. Cut the vegetables into thin sticks.
9. 9. Wash the salad leaves and pat them dry.
10. 10. Tear the salad leaves into smaller pieces if necessary.
11. 11. Pluck the basil leaves from the stems.
12. 12. Fill a shallow bowl, slightly larger than the rice paper sheets, with water.
13. 13. Lay out a kitchen towel flat and have a second towel ready.
14. 14. Dip the rice paper sheets individually into the water for about one minute.
15. 15. Remove the softened sheets and carefully lay them on the spread-out towel.
16. 16. Pat the sheets dry with the second towel.
17. 17. Place some salad and Thai basil in the center of each rice sheet.
18. 18. Distribute the prepared vegetables and chicken strips on top.
19. 19. Drizzle the filling with a little soy sauce.
20. 20. Fold the side edges of the rice paper over the filling.
21. 21. Roll the sheets tightly from bottom to top.
22. 22. Cut the finished rolls diagonally in half for serving.
23. 23. Serve the rolls with your favorite dips.

Nutrition per serving

• kcal: 167
• Protein: 26 g · Fett/Fat: 1 g · Carbs: 11 g