Ingredients for 4 people:
- 1 chicken breast
- ¼ mango
- ¼ Pink Lady apple
- 4 x 22 cm rice paper sheets
- Mixed lettuce sprouts
- 80 g sweet chilli sauce (chilli jam)
- 30 g soy sauce
- 30 g sunflower oil
- Optional:
- Lemon juice
- Coriander leaves
Preparation:
- Brown the breast on the No Fat Grill (6-8 minutes, depending on the thickness). Cut into thin strips and set aside.
- Slice the mango and apple (sprinkle with lemon juice to prevent them oxidizing).
- Heat water in a wide pot. It should be very hot, but need not come to a boil.
- Dip a sheet of rice paper into the hot water for a few seconds until it is soft and transparent.
- Spread it out on a cutting board. Place some lettuce leaves and the chicken, mango and apple on top.
- Roll up the maki while pressing down tightly and pinching it closed.
- Slice the rolls into sections 2-3 cm thick, as if they were Japanese makis.
- Arrange them on a plate and spoon a bit of sauce on each one.
For the sauce:
- Mix all the ingredients in a bowl. Optionally, add some chopped coriander leaves.