Another simple Thai dish. Fresh spring rolls... which means they haven't been fried. This is actually one for the weight watchers amongst you.
Ingredients:100-150 g chicken breast
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 cucumber
2-3 carrots
1 handfull of bean sprouts (or any other sprouts)
Fresh cilantro
Rice papers (find them in Asian food stores)
Hoisin Sauce (also from the Asian food stores)
Boil the chicken meat in lightly salted water. Break it into small pieces, marinate with the soy sauce, rice vinegar and sesame oil for about and hour in the fridge.
Peel and shred the carrots, cut the cucumbers into fine sticks. Rinse the bean sprouts, wash and dry the cilantro.
Soak the rice papers in cold water for about a minute or so. It should only just start to get soft and managable when you start with the filling. The water will keep softening them as you work. If you leave it too long they will become too soft and break easily. You'll see, it' might take a couple of tries before you get the timing right.
Add some cucumber sticks, carrots, chicken, sprouts and a couple of cilantro leafs. Don't add too much or you'll have trouble closing the roll. Again, you'll get the feeling for it after the first couple.
Start by roling it half way as tight as you can without breaking the rice paper. Fold over the sides.
Finish the roll, making sure it's quite tight. And then patience as you keep rolling the rest.
Cut the rolls in half diagonally (because it looks cool).
Serve with hoisin sauce for dipping.
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