LIGHT MUSTARD SPRING ROLLS

For 4 people

Preparation: 20 minutes

Cooking Time:  Approx. 5 minutes

Ingredients:

3 chicken breasts, 1 bunch coriander, 30g peanutes, 2 tbsp sweet mustard, 15g curry powder

250g fresh soy sprouts, 6 sheets rice paper, salt, ground pepper

Preparation:

Salt and pepper the chicken breasts, cook 6-7 minutes in a steam cooker

Wash and chop the coriander. Chop the peanutes. In a salad bowl, mix the sweet mustard, curry powder, half the chopped coriander and the cut peanuts. Cut the chicken in strips 4-5mm thick and add to the salad bowl, then coat in sauce. Add the soy sprouts and mix. Finish seasoning.

In a pot the same diameter as your rice paper sheets, boil water. Prepare a damp tea towel on the countertop.

Assemble the spring rolls. Take a rice paper sheet and dip it in the boiling water to soften it, then place it on the damp towel. In the middle of the disc place the chicken and seasoned soy sprouts in a sausage shape. Fold the rice paper at the ends of the sausage, then roll along its length wrapping lightly. Wrap the roll in plastic and store in the fridge.

Repeat for the remaining 5 sheets and ingredients.

To serve, remove the plastic wrap and cut the rolls in half at an angle. Serve sprinkled with the remaining coriander.