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Summer rolls for kids
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 133
  • Fat about 7g
  • Carbohydrates about 8g
  • Protein about 9g
This is needed
This is needed for 12 piece
  • 240 g tender chicken breast fillets
  • 1 tbsp peanut oil
  • 100 g toasted sesame seeds
  • 1 egg
  • 0.25 tsp salt
Summer rolls
  • 1 carrots
  • 0.5 cucumber
  • 12 rice paper
  • 2 tbsp toasted sesame seeds
  • 0.25 tsp salt
  • a little pepper
  • 0.5 bunch flat-leaf parsley
  • 150 g plain yoghurt
  • Apron, Cooking spoon, Fork, Frying pan, Knife, Peeler, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Cutting board, deep plate, slotted spoon, Kitchen scales, Tea towel
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And that's how it's done
And that's how it's done
Cut the chicken in half lengthwise. Empty the sesame seeds into a deep dish. Beat the egg in a deep dish. Salt the chicken, dip in the egg, toss in the sesame seeds, press down firmly. Heat the oil in a non-stick frying pan, fry the chicken for approx. 3 mins. on each side.
Summer rolls
Peel the carrots, cut into sticks along with the cucumber. Place 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place a little of the cucumber, carrot and chicken in the middle of the rice paper. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients.
Finely chop the parsley, mix with the yoghurt, sesame seeds, salt and pepper. Serve the dip with the summer rolls.