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Ingredients
2
Portions
10 Spring roll sheets
1 planted.chicken Green Paprika & Lime by Tim Raue
35g Lettuce
50 g green peppers, cut into strips
40g red peppers, in strips
10 Slices of pickled jalapeño
1/4 Bunch of mint
1/4 Bunch of chervil
Rapeseed oil salt
Pickled radish:
150g radish
150ml Apple Cider Vinegar
125g Sugar
100 g Water
10g Salt
Lemon yogurt:
120g vegan natural yogurt
30g vegan mayonnaise
1 tbsp lemon juice
1/4 Lemon, abrasion
1 pinch of salt
Preparation
1
Peel the radish, slice it thinly and put it in a small bowl with the other ingredients, stir and let it steep for about 20 minutes.
2
Wash the lettuce and cut it out with a round cutter (approx. 8cm diameter) (alternatively cut round pieces by hand).
3
For the lemon yogurt, mix all the ingredients together
4
Heat some rapeseed oil in a pan, fry the planted.chicken for about 3-5 minutes until golden brown, season with a pinch of salt.
5
Cover the work surface with cling film.
6
roll
Soak 1 piece of rice paper at a time in cold water for about 10 seconds, then place it on the work surface. First place lettuce leaf in the middle, then planted.chicken, pepperoni strips, radish, jalapeño and herbs on top. Drizzle lemon yoghurt over it and close the summer roll. Place Green Paprika & Lim Sauce in a separate bowl for dipping.
Soak 1 piece of rice paper at a time in cold water for about 10 seconds, then place it on the work surface. First place lettuce leaf in the middle, then planted.chicken, pepperoni strips, radish, jalapeño and herbs on top. Drizzle lemon yoghurt over it and close the summer roll. Place Green Paprika & Lim Sauce in a separate bowl for dipping.
