for 16 pieces

Filling

1	lime, use only the juice
1 tbsp	dark soy sauce
a little	pepper
2	chicken breasts (approx. 150 g each), cut lengthwise into thin strips
1 tbsp	peanut oil
1	carrot, grated with a rösti grater
2	spring onions, cut into thin rings
120 g	bean sprouts
1	red chilli, deseeded, finely chopped
2 tbsp	dark soy sauce
1 tsp	sambal oelek
½ tbsp	cane sugar
30 g	glass noodles, soaked for approx. 10 mins. in cold water, drained

Spring rolls

16	rice paper (approx. 16 cm, e.g. Suzi Wan)
2 tbsp	peanut oil for brushing

Sauce

1 tsp	peanut oil
2	shallots, finely chopped
1 tbsp	tomato puree
1 tbsp	sambal oelek
4 tbsp	cane sugar
2	limes, use only the juice
1 tsp	Maizena cornflour
1 tbsp	dark soy sauce mixed in

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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