Spring rolls from cold shashlik
2 servings
30 minutes
Spring rolls made from cold kebab are a refined combination of fresh vegetables, aromatic chicken, and thin rice noodles wrapped in delicate rice paper. This dish originates from Chinese cuisine, where the balance of flavors and textures is valued. Light and crispy with a tangy hint of soy sauce and sesame oil, they refresh and nourish. The flavor of the rolls is multifaceted: the juiciness of the meat, the sweet freshness of carrots, the mild spiciness of radishes, and the brightness of cilantro create harmony. They are often served with nut or soy sauce that enhances the depth of flavor. These rolls are perfect for summer lunches, light snacks, and festive dinners, highlighting the simplicity and elegance of Chinese gastronomy.
1
Cut the cold chicken into thin strips.
- Chicken breast kebab (skewers): 2 pieces
2
Cut the radish and carrot into the thinnest strips possible. The ideal size is like a matchstick. You can cut with a mandoline or by hand. It's better to cut finely for all the flavors to mix.
- Carrot: 1 piece
- Radish: 50 g
3
Chop the greens finely.
- Cilantro (coriander leaves): 0.5 bunch
- Spring onion: 0.5 bunch
4
Mix the greens with radishes, carrots, and meat.
- Cilantro (coriander leaves): 0.5 bunch
- Radish: 50 g
- Carrot: 1 piece
- Chicken breast kebab (skewers): 2 pieces
5
Break the rice noodles by hand before cooking. It's better to use the thinnest noodles like funchosa, as they are best suited for summer rolls.
- Rice noodles: 50 g
6
Boil the rice noodles according to the package instructions and rinse with cold water to prevent sticking. Immediately add it to the vegetable-chicken mixture.
- Rice noodles: 50 g
7
Add 2 tablespoons of soy sauce and sesame oil.
- Soy sauce: 2 tablespoons
- Sesame oil: 2 tablespoons
8
Mix it well again.
9
Soak rice paper sheets one by one in water for 30 seconds, then place the filling evenly on a kitchen towel and carefully roll it up. Don't add too much filling, as it will be difficult to roll neatly.
- Rice paper: 10 pieces
10
Depending on the size of the rice paper you use, we either cut the roll in half or leave it uncut.
11
Serve with a sauce of your choice, peanut sauce or soy sauce works perfectly.
