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RECIPES
| Calories | 131,3 Kcal |
| Fat | 6,2 g |
| of which saturated fat | 1,0 g |
| Carbohydrates | 18,1 g |
| of which sugar | 2,0 g |
| Proteins | 2,6 g |
| Salt | 0,4 g |
| Calories | 131,3 Kcal |
| Fat | 6,2 g |
| of which saturated fat | 1,0 g |
| Carbohydrates | 18,1 g |
| of which sugar | 2,0 g |
| Proteins | 2,6 g |
| Salt | 0,4 g |
Heat dash of oil in a frying pan. Fry the filleted chicken breasts. Season with salt and pepper. In a small pot, bring water with a pinch of salt to a boil. Separate the coriander and basil leaves from its branches(, throw away the branches). In a small bowl, combine peanut butter, soy sauce, mirin and the amount of sriracha you prefer (spicy!). In a bowl of hot water, put 1 rice paper to soak until it softens (40-50s). Put the rice paper, now transparent, on a clean surface and add carrot, onion, avocado, lettuce, noodles, chicken, coriander and basil. Fold the bottom of the paper over the filling, then the sides and finally complete the roll. Serve the rolls with any vegetable or herb that you have left over. Dip in the hot sauce. Heat dash of oil in a frying pan. Fry the filleted chicken breasts. Season with salt and pepper. In a small pot, bring water with a pinch of salt to a boil. Separate the coriander and basil leaves from its branches(, throw away the branches). In a small bowl, combine peanut butter, soy sauce, mirin and the amount of sriracha you prefer (spicy!). In a bowl of hot water, put 1 rice paper to soak until it softens (40-50s). Put the rice paper, now transparent, on a clean surface and add carrot, onion, avocado, lettuce, noodles, chicken, coriander and basil. Fold the bottom of the paper over the filling, then the sides and finally complete the roll. Serve the rolls with any vegetable or herb that you have left over. Dip in the hot sauce.Cooking step by step
Start with the chicken:
Set aside.
Continue with the recipe and when the chicken has cooled down a bit, cut it into strips to incorporate into the rolls. 
Boil the noodles:
Add the noodles and boil 6 minutes.
Remove the pot from the heat and run through cold water in a colander. Set aside. 
Mise en place:
Separate the lettuce leaves from the root(, throw away the root). Peel and cut carrots into match sticks.
Cut the onion into fine julienne. Peel and cut the avocado into thin wedges. 
Now the sauce:
Add 2-3 tablespoons of water and stir until you get a homogeneous consistency. (Regulate with the amount of water.) 
The summer rolls:
Repeat for all of them. 
The last step:
Enjoy! Cooking
step by stepStart with the chicken:
Set aside.
Continue with the recipe and when the chicken has cooled down a bit, cut it into strips to incorporate into the rolls. 
Boil the noodles:
Add the noodles and boil 6 minutes.
Remove the pot from the heat and run through cold water in a colander. Set aside. Mise en place:
Separate the lettuce leaves from the root(, throw away the root). Peel and cut carrots into match sticks.
Cut the onion into fine julienne. Peel and cut the avocado into thin wedges. Now the sauce:
Add 2-3 tablespoons of water and stir until you get a homogeneous consistency. (Regulate with the amount of water.) The summer rolls:
Repeat for all of them. The last step:
Enjoy!
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