Spring rolls with chicken, mint and crunchy vegetables

Recipe from Hugo Saint Jacques.

Difficulty level: easy

Full return: 4 servings

Preparation time: 15 to 20 minutes

Rolls:

• 8 rice papers
• 4 cups (1 liter) cold water
• 8 Boston lettuce leaves
• 2 small Lebanese cucumbers
• 2 Nantes carrots, peeled
• 1 ripe mango
• 4 radishes
• 1 small red onion
• 12 mint leaves
• Half a bunch of coriander
• 2 cups (500 ml) boiled and chopped chicken
• ½ cup (125 ml) Kibby mayonnaise

Dipping sauce:

• 1 lemon (juice and peel)
• ½ cup (125 ml) sweet chili sauce

1. Cut the vegetables and mango into thin julienne slices and set them aside to cool.
2. Chop the coriander and set aside to cool.
3. Cut the cooked chicken, then leave it aside until it cools.
4. Pour water into a large bowl and soak the rice papers in it for 40 to 60 seconds. Then remove and drain any excess water and place it on a clean workstation*. Garnish with lettuce leaves, julienne vegetables, mango, chicken, a drizzle of Kewpie mayonnaise, and finish with fine herbs.
5. Fold the sides of the rice paper over the layer followed by the part closest to you and roll with light pressure towards you to make a nice, tight roll. Repeat the process for the next ones.
6. To prepare the sauce, mix all ingredients together, season to taste and serve in small, airtight containers.

For lunches, the ideal solution is to wrap the rolls individually in plastic wrap.

*Make sure that the rice papers do not touch each other so that they do not stick together.

Good appetite !