We love summer rolls! This recipe with Sriracha chicken has a nice spicy bite which gives your spring rolls even more flavour. Fill them with vegetables, fish or meat and the combinations are endless. You can also prepare them in advance, or have them filled during the meal.
Tip: do not make the rice paper sheets too wet, so rolling is easier.
Looking for more recipes to fill your summer rolls? Take a look at our other recipes with fresh summer rolls.
For 4 persons:
Step 1: Prepare the rice vermicelli according to instructions on the package and set aside.
Step 2: cut the chicken fillet into strips. Mix the Sriracha, soy sauce and oil. Squeeze out garlic cloves and add to this sauce. Stir well and marinate the chicken strips for 10 minutes.
Step 3: Cut the pepper into strips. Cut the mint fine.
Step 4: Fry the chicken in a pan until done. The marinade will become a kind of ‘sticky sauce’.
Step 5: Fill a bowl, dish or, for example, the sink with water. Prepare a cutting board where you can roll up the spring rolls and put down a ‘production line’ with all the ingredients for the spring rolls.
Step 6: Now grab a rice sheet. Dip this in the water on both sides, not bad if the rice sheet continues to feel a bit hard. This will automatically soften when you roll. Place the sheet on the cutting board. Place some rice vermicelli just below the center of the rice sheet, making sure that 2 – 3 cm remains free at the edges. Then divide the remaining ingredients over the rice vermicelli.
As soon as all the ingredients are on the sheet, you start rolling: skip the piece of rice skin that is on top, over the filling. Then fold the sides inwards, and then roll on. Do this carefully, but firmly so that the sprin groll does not fall apart when eating. Roll up until you have a nice sprin groll. The rice skin closes automatically because it sticks a bit.
Step 7: Repeat until all ingredients are gone and serve the spring rolls with the dipping sauce.