Vietnamese Spring Rolls
with Cucumber and Chicken
|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Soak the rice paper sheets for 1 minute in a bowl of warm water.
In pairs, set the rice paper sheets next to each other on a damp kitchen towel.
For the filling, put the glass noodles in a bowl with boiling water and soak according to package instructions.
Cut the chicken breast into slices and then into very thin strips.
Peel carrot. Rinse and peel the cucumber, cut in half lengthwise and remove seeds with a spoon. Cut carrot and cucumber into very fine thin slices (julienne).
Rinse lettuce leaves, spin dry, and cut into finger-wide strips.
Rinse cilantro, shake dry and pluck leaves.
Drain rice noodles in a sieve and cut with kitchen shears into smaller pieces.
Mix rice noodles, chicken breast meat, carrot, cucumber, cilantro and sesame oil in a bowl.
Place 1/8 of the lettuce strips and 1/8 of the rice noodle mixture in the center of each pair of rice paper sheets.
Fold the lateral edges of the rice paper slightly over the filling. Roll the wrap gently but firmly from bottom to top.
To serve, cut the rolls diagonally lengthwise. Serve with soy sauce to taste or hoisin sauce thinned with a little water.