The name of the dish really explains itself. It is light, fresh and makes me miss South-East Asia. Each country in South-East Asia has their version of peanut dip. In Indonesia they fry the peanuts and combine it with a traditional brown sugar, which is really hard to find in Europe. Mmmhh, I can remember how I used to eat it with some tofu after school…
2 Small Portions / 1 Big Portion
for the summer roll:
4 rice papers
vegetable of your liking: I like lettuce, carrot, cucumber or soybean sprouts. Cut into small pieces.
200 gr chicken breast fillet (or shrimps or tofu)
a bunch of coriander / cilantro
1 teaspoon paprika powder
3 teaspoons of sunflower oil
1/2 of lime
salt and pepper
for the peanut dip:
3 tablespoons sunflower oil
1 white onion
2 tablespoons of sweet soy sauce. Alternative: 2 tablespoon of salty soysauce and 1 tablespoon of honey
1 heaping tablespoons of peanutbutter
10gr fresh ginger
1/2 of lime
Marinate the chicken with oil, paprika, salt and pepper. Fry the chicken on a non sticking grill pan. Alternativ: broil the chicken in the oven for 15 minutes 190 degree C / 375 F.
Meanwhile, chop the shallot and onion and sautée them in a medium heated pan using the sunflower oil. Add the ginger and the peanut butter, then wisk in the sweet soy sauce. Wisk all together until mixed and fragrant. Purée the mix in the pan and leave it there until serving.
Soak the rice paper one by one in a warm water for 30 seconds. Put them on a kitchen board for rolling. Fill them with the veggies and coriander. Put the chicken out of the oven and on the ready-to-roll summer rolls. Roll them tightly.
Serve with peanut dip.