Grilled chicken spring rolls & crunchy fennel
Preparation
- Cook the chicken: grill it in a pan, under the broiler, or in the oven after marinating it, then cut it into thin strips.
- Prepare the vegetables: cut everything finely to make it easier to roll and keep them crisp.
- Rehydrate the rice paper: soak them one by one in warm water for 10 to 15 seconds, then place them on a clean dish towel.
- Assemble the rolls: place a little vermicelli, assorted vegetables, herbs, and a few slices of chicken in the center. Fold the edges, then roll tightly. Repeat for each roll.
- Serve with the sauce on the side or poured over the roll, according to your preference.
- Prepare the vegetables: cut everything finely to make it easier to roll and keep them crisp.
- Rehydrate the rice paper: soak them one by one in warm water for 10 to 15 seconds, then place them on a clean dish towel.
- Assemble the rolls: place a little vermicelli, assorted vegetables, herbs, and a few slices of chicken in the center. Fold the edges, then roll tightly. Repeat for each roll.
- Serve with the sauce on the side or poured over the roll, according to your preference.