- For the spring rolls
- 1 package frozen Spring rolls (about 12 x 12 cm) (approximately 5 x 5 inches)
- 100 grams Chicken breast
- 1 tablespoon Vegetable oil
- freshly ground pepper
- 200 grams Swiss chard
- 100 milliliters Vegetable broth
- 40 grams Red Lentils
- For the pistachio salsa
- 80 grams Shelled pistachio
- 1 small red Chile pepper
- ripe Mango
- 2 Tomatoes
- Juice of 1/2 Limes
- 2 tablespoons Olive oil
- 2 teaspoons freshly chopped Cilantro
For the spring rolls: Thaw 24 spring roll wrappers.
Cut the chicken breast into thin strips. Heat the oil in a pan and sauté the chicken for about 1 minute. Season with salt and pepper then remove from the pan. Trim the chard, rinse and cut into very thin strips. Add to the pan and sauté briefly. Gradually pour in the broth and cook until the chard is soft, around 10 minutes. Cook the lentils in boiling salted water for about 4-5 minutes. Drain and add to the chard. Add the chicken and season with salt and pepper.
Spread the filling over the spring roll wrappers and roll up firmly.
For the pistachio salsa: Toast the pistachios in a dry frying pan until fragrant. Remove from the pan, let cool then chop finely. Trim the chile and cut into fine strips. Peel the mango, cut the flesh from the pit and chop finely. Cut the tomatoes into very small cubes. Toss the pistachios, mango, tomatoes, chile, lime juice and olive oil together. Add the cilantro and season with salt and pepper.
Heat the fryer oil to 175°C (approximately 350°F). Working in batches, deep-fry the spring rolls until crispy and golden brown. Drain on paper towels and then arrange on serving plates with the salsa. Garnish with thinly sliced scallion, if desired.