Sauce
1 finger-length pepper, sliced into rings
1 clove of garlic
3 soup spoons of fish sauce (nam pla)
3 soup spoons of lime juice
1 soup spoon of salt or to taste
Rolls
700g chicken breast, diced
A handful of cilantro (as many leaves as possible)
1 egg
4 soup spoons of light soy sauce
3 soup spoons of sesame oil
2 tablespoons of white peppercorns
24 square sheets of harumaki dough (spring roll wrapper)
1L vegetable oil for frying
Sauce
1 finger-length pepper, sliced into rings
1 clove of garlic
3 soup spoons of fish sauce (nam pla)
3 soup spoons of lime juice
1 soup spoon of salt or to taste
Rolls
700g chicken breast, diced
A handful of cilantro (as many leaves as possible)
1 egg
4 soup spoons of light soy sauce
3 soup spoons of sesame oil
2 tablespoons of white peppercorns
24 square sheets of harumaki dough (spring roll wrapper)
1L vegetable oil for frying
Sauce: Blend the pepper and garlic in a mortar, then add the other ingredients
Adjust seasoning if needed
Rolls: Mix all the chicken filling ingredients (except harumaki and vegetable oil), except the harumaki and vegetable oil, and process until smooth
Cut the harumaki sheets into 4 pieces and separate them with a clean cloth
Fill each piece with about 1 tablespoon of the chicken mixture and shape it into a roll by folding the edges together
If any piece of dough tears, cover everything with another piece
Heat a large frying pan with vegetable oil and fry the rolls until golden brown
Drain well and serve with the sauce.
