Crispy rice paper rolls

Ingredients for 4 servings:

• 300 g chicken breast
• 250 g minced meat, mixed
• 1 leek(s)
• 100 g cashew nuts, natural
• 2 eggs
• 2 tbsp potato starch
• 5 tbsp soy sauce
• 100 g mung bean sprouts
• 16 sheets of rice paper, 19 cm
• Oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

light and delicious

Cut the chicken breast and washed leek into small pieces. Finely chop the cashews. Mix the chicken breast, minced meat, leek, cashews, eggs, potato starch, and soy sauce well and let rest in a bowl for at least 1 hour. Rinse the mung bean sprouts. Once the filling is absorbed, soak the rice paper sheet by sheet in a bowl of water. Feel free to allow a few practice sheets. It shouldn’t be too soft, but it must be elastic enough to roll up easily. Depending on the size of the sheets, you will need 16 or more. Place a damp sheet of rice paper on a small board or work surface. Place the filling in the center. Place the mung bean sprouts on top of the filling. First fold the rice paper up on the sides, then roll it up. Heat a little oil in a wok and fry the rolls until crispy on both sides. Be careful, the rolls are still wet; they will splash when placed in the wok. Keep the finished rolls warm in the preheated oven until all are ready. Serve with spring roll sauce.