Today I decided to prepare a light lunch. My husband and myself used to go to a Thai restaurant in the neighborhood and we loved to order fresh spring rolls with peanut sauce and a minced chicken salad with mint ( Larb Kai ). This was our healthy treat, therefore today I prepared it here at home and it was delicious.
FRESH SPRING ROLLS
Serve 4
Ingredients :
8 rice
paper discs for spring rolls skin
30g rice
vermicelli
8 leaves
of lollo salad
1 carrot
1 cucumber
16 leaves
of fresh mint
8 leaves
of fresh basil
- Wash the salad, basil and mint separately and dry them with a kitchen paper. Chop the carrot and the cucumber julienne and put them in separated bowl.
- In a bowl put 1/2 liter of warm/hot water and add the vermicelli and let them soak until they soften. Drain them and put them aside.
- In the same water soak individually for 30 sec the rice paper disks. Let the excess water drip off and lay them in a cutting board. I suggest to prepare the spring rolls one by one because the rice paper disk are sticky once they are wet.
- Place on the bottom center of the spring rolls skin a handful of vermicelli followed by the salad, mint, basil, the carrot and Cucumber julienned. Roll gently pulling aside like sushi rolls. Fold the sides into the center to avoid the filling to drop out and continue to roll the spring rolls.
- Continue to roll the rest of the rice paper discs and you serve them with Thai penut sauce.
Larb Kai
Ingredients:
450g ground
chicken breast
1 red
onion finely sliced
2 tablespoon
spring onions
20 leaves
fresh mint
1 cloves
of garlic
2 red
chilly (thai)
1 thumb
of fresh ginger
8 leaves
of lettuce
2 spoons
olive oil
6 tablespoon
fish sauce
4 tablespoon
chopped peanuts
Handfull of fresh coriander leaves finely chopped
dressing sauce:
1/4 cup of lime juice
4 tablespoon fish sauce
1 tablespoon brown sugar
- In a serving plate prepare a bed of salad.
- In a food processor ground the garlic, ginger and red chilly.
- Place the 2 tablespoon of olive oil and the mixture of ginger, garlic and chilly in a hot wok. Add the chicken and stir continuously to cook it evenly. Once the chicken change color add the fish sauce and let it cook for few minute more.
- In a mixing bowl transfer the hot chicken. Add the sliced onion, mint, spring onions and the fresh coriander finely chopped.
- Combine all the dressing ingredients in a bowl. Stir the sauce to dissolve the sugar.
- Pour the dressing into the bowl with all the ingredient and toss well.
- Put the chicken salad on top of the lettuce bed. Finally add the chopped peanuts on top of the salad.
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