Easy

Salad

unit

Carrot

Lime

Cucumber

Soy sauce

Garlic

Chicken fillet

Fresh mint

Chilli powder

Soybean germ

rice cracker

Slimming chicken spring rolls

Cook the cutlets in 2 tablespoons of soy sauce in a frying pan. Cut into thin strips and set aside.

Bring lightly salted water to the boil in a saucepan. Once boiling, turn off the heat and add the beansprouts. Cook for 1 minute, then remove and plunge into cold water.

Wash, peel and cut cucumber into thin strips. Wash, peel and grate carrots. Wash and finely chop mint leaves. Wash and spin-dry lettuce leaves, then cut into strips. Set aside for later use.

Soak rice cakes one by one in hot water until pliable. Remove from the water and lay flat on a clean, damp kitchen towel. Place a few strips of lettuce, bean sprouts, chicken pieces, cucumber strips, grated carrots and chopped mint on each softened rice cake, a third of the way up.

Gently fold over the edge of the rice cake in front of you, pressing the mixture in tightly, then fold the edges of the rice sheet towards the center. Continue rolling, pressing firmly. Repeat this operation for each patty. Keep the rolls wrapped in a cool, damp cloth in the fridge before serving.

Prepare the sauce to accompany the spring rolls. Finely peel the garlic over a bowl, then grate. Add the chili pepper, 4 tablespoons of soy sauce, 1 tablespoon of water, 1 tablespoon of freshly squeezed lime juice, then mix the sauce. Serve this sauce with the spring rolls for dipping.

Easy

26 min

Light

Pregnant woman

Meat

Main course

White meat

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

1 min.

Step #3

5 min.

Step #4

5 min.

Step #5

5 min.

Step #6

5 min.

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