Spring rolls with chicken, mint and crunchy vegetables

A recipe by Hugo Saint-Jacques.

Difficulty level: easy

Total yield: 4 servings

Preparation Time: 15 to 20 minutes

Rolls:

• 8 rice leaves
• 4 cups (1 liter) cold water
• 8 Boston lettuce leaves
• 2 small Lebanese cucumbers
• 2 peeled Nantes carrots
• 1 ripe mango
• 4 radishes
• 1 small red onion
• 12 mint leaves
• 1⁄2 bunch cilantro
• 2 cups (500ml) shredded cooked chicken
• 1⁄2 cup (125ml) cup mayonnaise

Sauce for dipping:

• 1 lemon (juice and zest)
• 1⁄2 cup (125ml) sweet chili sauce

1. Cut the vegetables and mango into thin julienne strips and keep aside to cool.
2. Chop the coriander and let it cool.
3. Slice the cooked chicken and keep aside to cool.
4. Pour water into a large bowl and soak the rice leaves for between 40 and 60 seconds. Then drain and drain the excess water and place them on a clean workstation*. Garnish with lettuce leaf, julienne vegetables, mango, chicken, a dash of kewpie mayonnaise and finish with fine herbs.
5. Fold the sides of the rice paper over the toppings, then fold the side closest to you and roll, applying light pressure toward you to make a nice, tight roll. Repeat the operation for the following.
6. For the sauce, combine all the ingredients, season to taste and serve in small airtight containers for this purpose.

For meals, it is ideal to wrap the rolls individually in plastic wrap.

*Be careful not to let the rice papers stick to each other.

Enjoy your food!