Spring rolls with chicken fillet and soy sauce

Name: Spring rolls with chicken fillet and soy sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Carrots; 500 g Chicken filet; 8 Stem(s) Coriander green; 4-5 Stem(s) Thai Basil; 1 stick of lemongrass; 1 piece(s) (approx. 1,5 cm) Ginger; 2 (500 ml each) Glasses poultry stock; 2–3 Coffee lime leaves; 1 TEASPOON Coriander seeds; 8 leaves (6 g each, 21.5 cm Ø) rice paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Carrots
500 g Chicken filet
8 Stem(s) Coriander green
4-5 Stem(s) Thai Basil
1 stick of lemongrass
1 piece(s) (approx. 1,5 cm) Ginger
2 (500 ml each) Glasses poultry stock
2–3 Coffee lime leaves
1 TEASPOON Coriander seeds
8 leaves (6 g each, 21.5 cm Ø) rice paper

Directions

1
Peel and wash the carrots and cut them into fine sticks. Wash the meat, dab dry and cut into strips. Wash coriander and basil and shake dry. Pluck the leaves from the stems.
2
Wash and crush lemon grass. Peel and slice the ginger. Place the stock, coffee lime leaves, coriander seeds, ginger, lemon grass and 250 ml water in a fondue pot and heat.
3
Cook meat and carrots in portions. Lift out. Immediately before eating, place rice paper one by one in lukewarm water for 30-40 seconds, pressing down with the hand so that they are covered with water.
4
Take it out and place it on a damp cloth. Place the meat, carrots, basil and coriander in the middle, fold the sides and form a roll. Serve with soy sauce. Use the stock for the main course.