Chicken Vietnamese Spring Roll

Ingredients

Chicken Meat(100g), Rosemary(5g), Onion(20g), Salt(0.5g) Pepper Powder(0.02g), Cucumber(30g), Bell Pepper(30g), Carrot(30g) Rice Paper(20g), Starch Powder(30g), Cooking Oil(20g) - 소스 : Chopped Garlic(10g), Chili Powder(10g), Sugar(20g) Vinegar(20g), Lemon Juice(10g)

Instructions

1. 1

   Sprinkle rosemary on the chicken meat and let it age for over 3 hours.

   
2. 2

   Add about ⅓ water to the pot, add julienned onion, and once boiling, add the aged chicken meat and boil for about 20 minutes, then drain.

   
3. 3

   Boil and drain the chicken meat, cool slightly, shred by hand, and lightly toss with salt and pepper; deseed and julienne the cucumber and bell pepper, and julienne the carrot to the same length as the cucumber.

   
4. 4

   Chop the garlic, and add chili powder, sugar, vinegar, and lemon juice to make the sauce.

   
5. 5

   Briefly dip the rice paper in hot water and remove immediately.

   
6. 6

   On the drained rice paper, place the prepared chicken, bell pepper, cucumber, and carrot, roll up, lightly coat with starch, cook in a pan rolling it, and serve with the prepared sauce.