Rice paper rolls

Ingredients for 4 servings:

• 8 tbsp hoisin sauce
• 2 tbsp miso paste
• 2 tsp mirin
• 4 chicken breast fillets
• 2 carrots
• 4 spring onions
• 5 water chestnuts (can)
• 1 sprig(s) lemongrass
• 8 rice paper (16 cm diameter)
• 2 tbsp sesame oil, roasted
• 1 tbsp chili oil
• 1 tbsp soy sauce
• 1 tsp Mirin (Asian store)
• ½ bunch coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Cut the chicken breast fillets into thin strips. Peel and coarsely grate the carrots. Clean, wash, and cut the spring onions into thin strips. Roughly chop the water chestnuts. Remove the tough outer layer from the lemongrass and finely chop the stalks. Pour warm water over the rice paper and let it sit for 10 minutes. Heat the toasted sesame oil and chili oil in a wok or wide pan. Sauté the chicken strips for 3 minutes and remove. Sauté the carrot strips and spring onions with the water chestnuts and lemongrass in the remaining oil. Mix in the chicken strips and cook for 5 minutes. Season with soy sauce and mirin. Let the filling cool. Wash and pick the cilantro leaves, roughly chop them, and mix them in. Spread out the rice paper and pat dry with kitchen paper. Spread the filling evenly on it, fold in the sides, and roll up. Tip: Tie the rice paper with spring onion stalks, if desired. For the dip, mix the hoisin sauce with the miso and mirin and serve. A not-too-dry white wine or green tea goes well with this appetizer.