Chicken and sesame spring rolls

Preparation – 30 minutes

Make sure to cook the chicken breast first. Start peeling and chopping the vegetables. Rinse the bell pepper and chili pepper and remove the seeds. Chop the bell pepper into thin strips and the red pepper into small pieces.

Rinse the cucumber and chop into thin strips. Rinse the baby romaine lettuce and divide into pieces. Use 2 forks to create 'pulled chicken' and set everything aside on a plate or in medium-sized bowls.

Roast the sesame seeds in a small skillet, without adding any butter or oil. Use the mortar and pestle to crush the sesame seeds. Let them cool off and meanwhile peel and finely grate the ginger and garlic cloves.

Combine sesame seeds, garlic and ginger with rice wine vinegar, honey, soy sauce and sesame oil to create a sauce.  

Finishing the chicken and sesame spring rolls – 10 minutes

Fill a large bowl with lukewarm water. Add the rice wrappers one at a time into the water and let it set for about 5 to 10 seconds. Place the rice wrapper in front of you on a cutting board and add the strips of vegetables, chicken and a bit of chili pepper in the middle.

Don't add too much, otherwise the wrapper won't close. Fold it like a lumpia, so fold the sides inwards first and then roll it upwards. They will stick together because of the water.

Repeat for all the rice wrappers, serve with sesame sauce and enjoy!