Rice Paper Rolls

Ingredients

• 2 chicken breast fillets (≈120 g)
• 3 tbsp Soy sauce
• 50 ml Rice vinegar
• 1 stalk Celery
• 2 carrots
• 100 g Chinese cabbage
• 0.25 Cucumber
• 1 coriander sprig
• 8 rice paper sheets (Ø 22 cm)
• 2 tbsp sesame oil
• 2 tbsp sesame seeds

Instructions

1. 1.

   Drizzle the chicken breasts with 2 tbsp soy sauce and place them in a bamboo steamer basket. In a pot, add 200 ml water with the rice vinegar, bring to a boil, cover the bamboo basket or hang it over the pot, and steam for 8-10 minutes. Remove, let cool, and cut into strips.

2. 2.

   Wash, trim, or peel the celery, carrots, and Chinese cabbage, then slice into thin sticks. Wash the cucumber, halve lengthwise, deseed, and cut into sticks as well. Pick off the coriander leaves.

3. 3.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel next to it and set a second towel ready. Dip each sheet individually in the water for about 1 minute to soften. Then carefully lay them on the towel and pat dry with the second towel.

4. 4.

   Place the softened sheets in the center, layering the prepared ingredients. Drizzle with soy sauce and sesame oil, then sprinkle sesame seeds. Fold the side of the paper over and roll lengthwise.

5. 5.

   Serve on a plate and offer dipping sauces as desired (e.g., plum sauce).