Asia summer rolls with chicken

Ingredients

Directions

1. 1

   For the Asiafondue broth ##ginger## peel and cut into slices. Remove the outer leaves from the ##lemon grass##, cut the stalk in half lengthwise and crosswise. If present, cut off the coriander roots and wash.

2. 2

   Bring the stock, 400 ml water, broth, ##lime leaves##, ginger, lemon grass and coriander roots to the boil in the fondue pot on the stove, simmer for about 10 minutes. Season with soy sauce if necessary.

3. 3

   In the meantime peel and wash the carrots and cut them into sticks. Wash the meat, dab dry and cut into thick slices. Wash coriander stalks and Thai basil, shake dry and pluck off the leaves.

4. 4

   Place the fondue pot on a chef's plate and adjust the chef's plate so that the stock simmers slightly.

5. 5

   At the table, place the meat and carrot sticks in small Asian wire sieves and cook in the broth for 4-5 minutes. Lift out, drain and let cool a little.

6. 6

   Place rice paper one by one on plates and moisten with water with your hands until it is elastic. Place some chicken, carrot, coriander and Thai basil on the lower third of each plate. Roll up 2x from below.

7. 7

   Tap the two side edges inwards so that the filling does not fall out, and roll it up. Eat with soy sauce and sweet chilli sauce. Use the stock for the main course.

Nutrition Facts

KCAL
120 kcal

CARBS
9 g

FATS
1 g

PROTEINS
19 g