Ingredients ( 4 people ):
- 1 endive
- 1 / 4 red cabbage
- 2 carrots
- 2 chicken breasts
- 200 g prawns cooked
- with lemon juice
- 10 slices of fresh ginger
- minced 3 teaspoon mint (frozen)
- 10 rice cakes
Start cooking in a pan your two chicken fillets.
Meanwhile, wash and cut vegetables as follows: red cabbage and endive into thin strips of 0.5 cm, mini carrots sticks or grated ginger and finely chopped.
Mix in a bowl of endive, cabbage, ginger, mint (frozen for me) and sprinkle with lemon juice and set aside. Put the carrot sticks aside.
Once the meat is cooked, let cool before cutting the fillets into thin strips as well. Book.
In a dish of warm water to soften (one at a time) the rice paper. Carefully remove it, put it briefly on a towel to absorb excess water and place it on a countertop or plate for garnish.
Garnish with long (to keep the margin on the sides) on a regular basis, then roll as follows – 1st round to a tightening up without tearing the cake, then fold each end in order to provide complete just by rolling the roller on itself until the end of the dough.
This is ready to eat, dipped in a vinaigrette, soy sauce sweet or savory!