Rice Paper Rolls with Chicken, Veggies and Dip

Ingredients

• 200 g crème fraîche
• Limettensaft
• 1 EL gehackte Erdnusskerne
• 1 große Möhre
• 0.5 Salatgurke
• 50 g Zuckerschoten
• Salz
• 1 Handvoll Sojasprossen
• 2 frischer Koriander
• 8 Blätter Reispapier (Ø 22 cm)

Instructions

1. 1.

   Wash the chicken, pat dry and marinate in soy sauce for at least 30 minutes in the refrigerator. Remove, drain, slice into strips and sauté in hot oil, turning, for 2-3 minutes. Set aside. Peel the carrot and cucumber (if desired), halve the cucumber, remove seeds, then cut both into thin sticks. Wash the sugar snap peas, trim ends and blanch in boiling salted water for about 2 minutes. Drain, shock in ice water and dry. Rinse the sprouts, drain and pat dry with paper towels. Wash the coriander, shake dry and pluck the leaves.

2. 2.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel beside it and have a second towel ready. Dip each sheet into the water for about 1 minute to soften, then lay carefully on the towel and pat dry with the second towel. Layer with prepared ingredients, fold in the edges and roll.

3. 3.

   Whisk crème fraîche with lime juice and chopped peanuts, seasoning to taste.

4. 4.

   Arrange rolls on plates and serve with dip.