Recipe by Astrid Fronteau @chhhop
Ingredients for ten rolls:
1 packet of rice cakes
2 organic free-range chicken breasts
20 cl coconut milk
2 tablespoons soy sauce
1 tsp Olivier Roellinger ginger powder
1/2 lime
2 Terroirs d’avenir carrots
1/4 Terroirs d’avenir red cabbage
1 mango
1 small bunch mint
1 small bunch coriander
60 g rice vermicelli
1 small lettuce Terroirs d’avenir
Gomasio Breton Olivier Roellinger
Peanut sauce
6 tablespoons organic peanut puree
1 tablespoon brown sugar or muscovado
1 tablespoon soy sauce
2 cloves Terroirs d’avenir garlic
1 lime juice
1 pinch F9 Olivier Roellinger Indian chilli pepper (optional)
1 tablespoon rice vinegar
1 tsp Olivier Roellinger ginger powder
Recipe:
Prepare the peanut sauce. De-stem and crush the garlic, then combine all the ingredients. Set aside in a small bowl.
Heat the coconut milk in a sauté pan with the ginger, soy sauce and lime. When the mixture is simmering, dip the chicken breasts into it. They must be completely submerged. Cook over low heat for 20 min. Check for doneness, then drain. Reserve the coconut milk to accompany the rice.
Cut into small pieces.
Julienne the carrots, cut the mango into sticks and finely slice the cabbage. Wash the lettuce and herbs and remove the whole leaves.
Prepare the vermicelli as indicated on the packet.
Montage :
Soak a rice cake in hot water, then place it (without the edges sticking together) on a damp board.
Sprinkle with Breton gomasio and coriander leaves over the entire surface.
Place a small amount of each ingredient prepared beforehand. Leave enough room to fold over the edges and tighten each roll. Cf: the correct folding technique here. Repeat until all ingredients are used up.
Dressage and service :
Kept whole or beveled, place the rolls on a colorful plate with a small bowl of sauce. Serve and enjoy.
