Rice paper rolls with chicken, spinach and coriander

Ingredients

• 400 g chicken breast fillet (2 chicken breast fillets; ready to cook, skinless)
• 5 chili peppers (red and green)
• 2 Garlic cloves
• 1 Shallot
• 2 tbsp rice vinegar
• 2 tbsp Lime juice
• 2 tbsp honey
• 4 tbsp light soy sauce
• 300 g young spinach
• 5 g fresh coriander (0.5 bunch)
• 2 tbsp sesame oil
• 12 sheets rice paper (22 cm diameter)
• 10 g sesame seeds (1 tbsp)

Instructions

1. 1.

   Wash chicken breast fillets, pat dry and cook in plenty of boiling water for about 20–30 minutes.

2. 2.

   Meanwhile halve chili peppers lengthwise, remove seeds, wash, finely chop and put in a pot. Peel and finely chop garlic and shallot and add them. Add 250 ml water, vinegar, lime juice and honey, bring to boil and simmer for about 15 minutes. Let cool and season with 1 tbsp soy sauce.

3. 3.

   In the meantime wash spinach, trim and dry spin it out. Wash coriander, pat dry and pick off leaves.

4. 4.

   Remove chicken from water, drain, pat dry and cut into fine strips. Place meat in a bowl, add sesame oil and remaining soy sauce, mix and let cool for about 7–10 minutes.

5. 5.

   Meanwhile lay a kitchen towel on the work surface. Soak rice paper sheets one by one for 45–60 seconds in a bowl of warm water. Remove, drain and place next to each other on the towel.

6. 6.

   Place coriander, spinach leaves and chicken strips in the center of each sheet. Fold the bottom edge over the filling and roll up so that some filling peeks out. Arrange finished rolls on a plate, sprinkle with sesame seeds and serve with sauce.