Spring rolls (rotolini primavera)

00861 SPRING ROLLS a tablespoon of groundnut oil, 2 chicken breasts, 24 sheets of rice noodles, a small red peppers cut into strips, 100 g bean sprouts, 20 g fresh mint leaves, 20 g fresh coriander leaves for the chili sauce: one clove garlic crushed.

2 tablespoons nuoc-m ƒm (Vietnamese sauce made from fermented fish), 60 ml lime juice, 60 ml oyster sauce, 65 g Palm sugar, 2 spicy chilies finely chopped.

Heat the oil in a small saucepan, fry the chicken until it is golden and continue cooking until done cooking, then let it rest for 10 minutes.

Cut into 24 pieces.

Dip a rice paper in a bowl of hot water, let it soften and then take it out gently.

Place the paper on the work surface and tamponatelo with paper towels.

Place a piece of chicken in the Center, then any slice of bell pepper, some soy, Bud Mint and coriander.

Fold the bottom over filling and then rolled the dough into a roll.

Continue until rice sheets.

The cold spring rolls served with sauce.

For the chili sauce: mix the ingredients in a small saucepan, place over medium heat until the sugar is completely dissolved.

Let cool in the refrigerator.