Summer rolls with peanut butter sauce

Ingredients

• 200 g chicken fillet or tofu, sliced in strips

• olive oil for cooking 

• A pinch of salt

• +/- a pinch of chili flakes

• 1/2 lime, juiced

• 2 tbsp Thai sweet chilli sauce 

•  6 rice paper sheets

• 65 g arugula (rocket) salad

• 3-4 small cucumbers, sliced in thin strips

• 2 carrots, sliced in thin strips

For the sauce 

• 2 tbsp smooth peanut butter

• 1 tsp sesame oil 

•  ½ lime, juiced

• 3 tbsp water

• 1 tsp honey

•  Pinch of chili flakes

For serving 

• lime

• black sesame seeds

Method 

1. Heat the oil in a pan and add in the chicken or tofu strips, a pinch of salt and chili flakes. Cook until golden. Add lime juice and sweet chilli sauce when ready, cook for 1 - 2 more minutes and set aside. 

2. Pour cool water into a large bowl and soak the rice paper sheet for half a minute, then place it on a cutting board and arrange lettuce leaves, vegetables and chicken strips on top. 

3. Fold the lower and upper edges inward and then roll tightly from one side. Wet rice paper will be sticky, so the rolls won't unroll. 

4. Repeat with the rest of the sheets. 

5. To make the sauce, mix peanut butter with sesame oil and water,  then stir in the lime juice, honey a add a pinch of chili. If you are preparing a larger volume, you can also blend it in a blender. 

6. Serve with lime to drizzle over.

Time 20 minutes 

Servings 2