Lemongrass Chicken And Vegetable Salad Rice Paper Spring Roll - cooking recipe

Ingredients

For the dipping sauce
1 lime, juice of
1 tablespoon palm sugar
1 red fresh chili pepper, Deseeded and finely chopped
for the summer roll
2 stalks lemongrass, tough outer layers removed, finely chopped
1 tablespoon vegetable oil, plus
oil, for cooking the chicken
salt
340 g boneless skinless chicken breasts
113 g snow peas
113 g rice paper
cashew nuts, 1 handful
1/2 red capsicum, chopped
1/2 carrot, grated
1/2 head iceberg lettuce, cored and sliced into very thin strips

Preparation

For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
For the summer rolls:
Add the lemon grass, oil and salt to a resealable stoarge bag.
Add the chicken, seal the bag and turn the chicken to coat evenly.
Marinate in the refrigerator for 1 to 4 hours.
Bring a small pot of lightly salted water to a boil over medium-high heat.
Add the snow peas and cook for 1 minute.
Transfer with a slotted spoon to a ice-water bath to halt their cooking.
Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
Add oil to coat the fry pan.
Discard of marinade.
Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
To assemble:
Soak rice paper wrappers in warm to hot water untill soft.
Lightly pat dry.
Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
Pull one side of the rice paper tightly over the filling, folding over \tthe two ends to form something that looks like an envelope, and \tthen roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
Repeat with the remaining wrappers and fillings.
Serve with Dipping Sauce.