Ingredients (2 Persons)
10 Rice Papers
400 gr Chicken
1 clove Garlic
1 Sweet Potato
500 ml Sunflower Oil or Deep Fryer
1 Stalk Celery
1 Leek
2 Carrots
1 Onion
1 tsp Curry Powder
2 tbsp Sesame Oil
Salt and pepper
Soy Sauce
Equipment
1 Cutting Board
1 Knife
Preparation
1. Wash, peel and cut the carrot, onion, celery, sweet potato, leek and chicken in thin stripes.
2. For the onion and the sweet potato stripes I prefer to fry them at 150 degrees in sunflower oil or in a deep fryer.
TIP: In case of no way to measure the oil temperature, a good way to test if oil is ready to fry, is to introduce the stick end of a wooden spoon in the oil, if bubbles are form around then oil is ready, if it bubbles too much is because the oil is too hot and needs to cool down
3. For the chicken and other veggies, heat the sesame oil in a wok, add the chicken and the other sliced veggies, season with pepper, salt and some curry powder.
4. Stir fry until done but keep it a little crisp.
5. Mix the veggies and chicken mix with the fried onion and sweet potato stripes and the filling is ready.
6. Now take a huge flat bowl with cold water, put the rice paper in for 4 seconds, one sheet at a time, take out and put on a plate, after some seconds you’ll feel the texture changing and getting soft.
7. Put some of your filling in the middle below, fold the 2 sides in and roll it up, put some soft pressure with pulling so you get a nice firm roll.
TIP: Watch the YouTube video for further details on how to make the rolls
8. If making them to eat later, softly put some oil around them with a brush otherwise they will stick together or to the surface you put it on.
9. These rolls can be eaten cold but can also fry them in a pan or a grill pan
10. Serve with some soy sauce. Enjoy
TIP: Other veggies, turkey, meat, fish can be used or just simply keep it vegetarian.
TIP: Use some curry to prepare the veggies, feel free to play here with all kinds of herbs and flavor to make different fillings as you like. Be creative and have fun!
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