FRIJE

Instructions

• 1.   In a pan, cook the chicken cutlets with 2 tablespoons of soy sauce. Then cut them into strips and set them aside. In a saucepan, bring water to a boil with a pinch of salt. When it reaches boiling point, turn off the heat and add the bean sprouts. Let them cook for 1 minute, then remove them. Soak them in cold water. Set aside. Wash, peel, and cut the cucumber into strips. Wash, peel, and grate the carrots. Wash and finely chop the mint leaves. Wash, dry, and cut the lettuce leaves into strips. Set aside all the vegetables.
• 2.   Soak the rice paper wrappers one by one in hot water until they soften. Remove them from the water and place them on a clean, damp towel laid flat on the work surface. On each softened rice paper wrapper, at about 2/5 of the way from the edge, place some lettuce strips, bean sprouts, pieces of chicken, cucumber strips, and grated carrots, then the chopped mint. Gently fold the edge of the rice paper wrapper in front of you, tightly securing the filling, then fold the sides of the rice paper towards the center. Begin rolling while continuing to tighten. Repeat the process for each wrapper. Keep the rolls covered with a damp, cool cloth in the refrigerator before serving.
• 3.   Prepare the sauce for the spring rolls. Peel the garlic and finely grate it over a bowl. Add the chili, 4 tablespoons of soy sauce, 1 tablespoon of water, 1 tablespoon of freshly squeezed lime juice, and mix the sauce. Serve it as a dipping sauce for your spring rolls.

Notes & Suggestions

• Average nutritional values per serving
  Energy 762.92 kJ / 181.38 kCal
  Fat 1.49 g, of which saturated 0.42 g
  Carbohydrates 21.58 g, of which sugars 3.57 g
  Fiber 1.94 g
  Protein 18.56 g
  Sodium 1,063.61 mg