• 20min
  • 20min
  • Intermediate
  • 6 Servings
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Here comes spring! How about a light, refreshing recipe to revitalise you? Serve as a starter, buffet-style or in a lunchbox!

Ingredients

For the rolls
  • 1 Pink Lady® apple
  • 2 tbsp olive oil
  • 1 half lemon
  • 2 chicken breast fillets
  • 75 g vermicelli rice noodles
  • 6 spring roll wrappers (rice paper wrappers)
  • A few sprigs of chervil (or leaves of mint, coriander, parsley etc.)
  • 1 carrot
For the sauce
  • 2 tbsp olive oil
  • 1 half lemon
  • 2 tbsp crème fraîche
  • 1 ½ tsp pink peppercorns
  • 1 A third of a tsp / 1/3 tsp rock salt
  • 1 tbsp chives

Stages

1. For the rolls2. For the sauce
For the rolls
  1. Bring 1 litre of water to the boil and pour over the vermicelli rice noodles. Let them soak for 5 minutes, drain, then pour over half the olive oil to prevent them from sticking together.
  2. Put the rest of the olive oil in a frying pan and fry the chicken breasts for about 20 minutes until well browned.
  3. Peel the carrot.
  4. Preferably using a mandolin, cut the carrot and the Pink Lady® apple into very thin strips. Sprinkle some lemon juice over to keep the apples from turning brown.
  5. Strip the chervil leaves from their stems.
  6. Slice the chicken breasts into slivers.
  7. Fill a large bowl with hot tap water and place a spring roll wrapper in the water, allowing it to soak for 30 to 45 seconds. Lay the softened wrapper on a board and then arrange a few chervil leaves and some carrot, apple, chicken strips and rice noodles on it.
  8. Fold two sides over the filling and roll up the wrapper from one end.
  9. Repeat for each spring roll.
  10. Chill in refrigerator.
For the sauce
  1. Crush the pink peppercorns with the rock salt.
  2. Chop the chives finely.
  3. Zest and juice the half lemon.
  4. Whisk the cream with the oil and the lemon juice.
  5. Add the rest of the ingredients and whisk again.
  6. Serve the rolls with the sauce.

Pink Lady® top tip

The rice paper wrappers and vermicelli rice noodles can be found in the ethnic food aisle of supermarkets and grocery stores or in Asian shops. Do not soak the wrappers for longer than 45 seconds as they will become soggy and difficult to work with.

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