Salat rolls with nut sauce

Ingredients

• 4 large Chinese cabbage leaves
• Salt
• 0.5 red bell pepper
• 1 Spring onion
• 80 g unsalted peanut kernels
• 2 chicken breast fillets (≈150 g each)
• 1 Egg white
• 1 tbsp light soy sauce
• 1 tbsp Peanut butter
• 1 tbsp freshly chopped ginger
• chili powder
• 1 Red Onion
• 2 tbsp Red wine vinegar
• 1 tbsp Lemon Juice
• 2 tbsp peanut oil
• 1 tbsp Olive Oil
• 1 tsp Honey
• 60 g lamb's lettuce

Instructions

1. 1.

   Wash, trim and blanch the cabbage leaves in boiling salted water for about 30 seconds, drain, shock with ice water, and let dry.

2. 2.

   Wash, trim and dice the bell pepper. Wash, trim and cut the spring onion into fine ribbons. Chop the peanuts finely.

3. 3.

   Rinse the chicken, pat dry and finely chop (or pulse lightly). Mix with peanuts, spring onion, egg white, bell pepper, soy sauce, peanut butter, ginger, salt and chili powder.

4. 4.

   Place about 2 tbsp of filling in the center of each cabbage leaf. Fold over the filling, roll up, and secure with toothpicks.

5. 5.

   Arrange the rolls side by side on a steamer basket, cover, and steam for about 15 minutes.

6. 6.

   Peel and finely dice the onion. Whisk together vinegar, lemon juice, oil, salt, pepper and honey to make a salad dressing and adjust seasoning.

7. 7.

   Gently wash the lamb's lettuce, shake dry, and arrange on four plates. Drizzle with some dressing. Remove the rolls from the pot, cut each in half lengthwise, and place on the lettuce bed.