Lemongrass chicken summer rolls

Step 1/4

• ⅓ stalks lemongrass
• 83⅓ ml water
• salt
• ⅛ tsp chili flakes
• ⅛ clove garlic
• ⅓ chicken breasts

• cutting board
• knife
• pot

Pound 2 stalks of lemongrass and cut into 3 cm/ 1 inch pieces. Add water, salt, chilli, half of the garlic, lemongrass, and the chicken into a pot over medium heat. Bring to the boil. Then reduce the heat. Simmer without the lid for 20 min. until the chicken is cooked. Remove the chicken from the pot. Set aside and let cool.

Step 2/4

• ⅛ cucumber
• ⅛ stalk lemongrass
• ⅔ tbsp hoisin sauce
• ⅞ tbsp creamy peanut butter
• ⅛ clove garlic
• 11⅔ ml water
• ⅛ tbsp lemon juice
• ⅛ tbsp sesame oil
• ⅛ tsp sugar

• food processor

Quarter the cucumber lengthwise, remove the seeds and slice into thin sticks. Finely mice the remaining lemongrass. Now add hoisin sauce, peanut butter, remaining garlic, water, lemon juice, sesame oil and sugar into a food processor and blend until smooth.

Step 3/4

• 20 g rice vermicelli noodles
• ⅛ tbsp sesame seed
• salt

• bowl (large)
• scissors
• pot

In the meantime, cook the pasta according to the package instructions. Drain, rinse under cold water and place in a large bowl. Roughly chop the noodles with kitchen scissors. Add the cucumber sticks, sesame seeds and chopped lemongrass. Season with a little salt. Cut the chicken into thin slices.

Step 4/4

• 2 sheets rice paper wrappers
• ⅞ g cilantro
• ⅞ g Thai basil

• plate
• kitchen towel

To assemble the summer rolls, fill a shallow bowl or deep plate with some warm water. Dip one rice paper wrapper for approx. 10 - 15 sec and transfer to a clean cutting board. Place a lettuce leaf, some chicken, coriander and basil into the middle of the rice paper wrapper. Top with about 2 tablespoons of the noodle and cucumber mixture. Now fold in the edges, roll into a log, and seal. Repeat with the remaining ingredients. Cover the summer rolls with a damp kitchen towel so that they don’t dry out. Serve the chicken summer rolls with peanut sauce. Enjoy!

Enjoy your meal!