Salad Rolls with Ginger Dip

Ingredients

• 250 g Chicken breast fillet
• 2 tsp sesame oil
• 2 tbsp Light soy sauce
• 2 tsp Honey
• 100 g rice vermicelli
• 1 Carrot
• 2 Spring Onions
• 8 iceberg lettuce leaves
• 10 g ginger (1 piece)
• 1 Garlic clove
• 1 tbsp lime juice
• 1 pinch turmeric powder
• 1 pinch chili flakes

Instructions

1. 1.

   Wash, pat dry and cut the chicken breast into small cubes. Heat 1 tsp oil in a pan. Sauté the chicken pieces for 2 minutes over medium heat, turning them occasionally. Add 1 tbsp soy sauce and honey, simmer for 1–2 minutes until reduced. Transfer the chicken to a plate and let it cool.

2. 2.

   Place the vermicelli in a bowl and pour very hot water over it. Let soak for 7–10 minutes. Drain, allow to dry well, then cut into small pieces with scissors.

3. 3.

   While the vermicelli soaks, peel the carrot and slice into very thin strips. Wash and trim the spring onions, then slice finely. Rinse the lettuce leaves and spin dry.

4. 4.

   Mix the noodles with chicken, carrot, and spring onion. Place the mixture in the center of each lettuce leaf, roll tightly.

5. 5.

   Peel and finely chop the ginger and garlic. Combine ginger, garlic, remaining oil, remaining soy sauce, honey, lime juice, turmeric, and chili flakes into a sauce. Serve the sauce alongside the rolls.