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🍽️ Crispy Chicken Spring Rolls with Rice Paper and Peanut Dip

265 kcal · 30 min · 4 servings

Crispy Chicken Spring Rolls with Rice Paper and Peanut Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken thoroughly and pat it completely dry with a kitchen towel.
  2. 2. Place the meat in a bowl with soy sauce and put it in the refrigerator for at least 30 minutes to marinate well.
  3. 3. Take the meat out of the fridge, let the soy sauce drain off, and cut it into thin strips.
  4. 4. Heat some oil in a pan and fry the chicken strips for 2 to 3 minutes until golden brown.
  5. 5. Remove the cooked meat strips from the pan and set them aside on a plate.
  6. 6. Peel the carrot and the cucumber (optional) and cut them into thin sticks.
  7. 7. Halve the cucumber, remove the inside with the seeds, and cut it into thin sticks as well.
  8. 8. Wash the snow peas, trim the ends, and boil them for about 2 minutes in salted water (this is called blanching).
  9. 9. Take the vegetable pieces out of the boiling water immediately and shock them in ice water to keep them crisp.
  10. 10. Fill a shallow bowl, slightly larger than the rice paper sheets, with water.
  11. 11. Lay a kitchen towel next to the bowl and have a second towel ready.
  12. 12. Dip the rice paper sheets one by one into the water and let them soak for about 1 minute.
  13. 13. Carefully lay the soaked sheets on the first towel and pat them dry with the second towel.
  14. 14. Fill the rice paper sheets with the prepared ingredients.
  15. 15. Fold in the side edges of the sheets and roll them up tightly.
  16. 16. Mix the crème fraîche with lime juice and chopped peanuts in a bowl.
  17. 17. Season the sauce to taste with salt and pepper.
  18. 18. Serve the finished rolls on plates and serve the peanut sauce on the side.

Nutrition per serving