Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Spring rolls
Sauce
How it's done
Filling
For the marinade, combine the lime juice, soy sauce and pepper in a bowl, add the chicken strips, mix and marinate in the fridge for approx. 30 mins. Heat the oil. Sauté the carrot, spring onions, bean sprouts and chilli. Remove the meat from the marinade, pat dry, add to the pan along with the soy sauce, sambal oelek and cane sugar, mix, cover and steep for approx. 5 mins. Using kitchen scissors, cut the glass noodles into pieces approx. 10 cm long, add to the filling, mix and leave to cool.
Spring rolls
Briefly place 1 sheet of rice paper in hot water and lay out on a damp kitchen towel. Place approx. 3 tbsp of filling on top. Fold in the rice paper on both sides, roll inwards from the top, turn over, place on a baking tray lined with baking paper, brush with oil. Do the same with the other sheets of rice paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from oven, leave to cool slightly and serve.
Sauce
Heat the oil, sauté the shallots, add the tomato puree and cook briefly. Add the sambal oelek, cane sugar and lime juice. Mix up the cornflour and add to the pan, stirring with a whisk, bring to the boil, reduce the heat and simmer for approx. 1 min. until the sauce has thickened. Serve the lime sauce with the spring rolls.
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