Crispy spring rolls with chicken and mango Jakjalubiejejsc
How I like to eat w To celebrate spring, she's prepared a light and very crispy version of spring rolls, served with a sweet and spicy Rosé Thai sauce that pairs perfectly with them. Be sure to check out the step-by-step recipe. Click here>
Number of servings
2
Sharpness level
MILD
Preparation time
30 min.
Difficulty level
EASY
INGREDIENTS
- Ros Thai Spring Roll Sauce
- 1 cup House of Asia panko breadcrumbs
- 7 pieces of rice paper
- 1 chicken breast
- 1/2 teaspoon garlic
- 1/2 teaspoon sweet paprika
- Salt, pepper
- 2 tablespoons of flour
- 1 egg
- 1 green cucumber
- 1 large carrot
- A few leaves of lettuce, e.g. iceberg lettuce
- 1/2 handle
A METHOD OF PREPARING
- Clean the chicken breast and cut it into thin strips, about 7 of them. Season them with garlic, paprika, salt, and pepper. Coat them in flour, egg, and panko breadcrumbs. Fry until golden brown and drain on paper towels.
- Place a sheet of rice paper on a board and dampen it with water. Arrange the lettuce, avocado slices, chicken, carrots, and cucumber sticks on top. Roll them up like croquettes or roulades.
- Serve the spring rolls with the RTT roll and spring roll sauce.
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