Fresh Spring Rolls Style Salad
cookpad.japan @cookpad_jp
I came up with this recipe when I wanted to eat fresh spring rolls when I didn't have any rice paper.
Make sure to pat dry all the vegetables after rinsing.
This seriously makes the salad even more delicious. Recipe by Sumireno usagi
Open in Cookpad AppCooking Instructions
- 1
Put the chicken in a heatproof container. Sprinkle on 1/2 tablespoons of sake. Cover the container with a lid or a sheet of plastic wrap and microwave to steam.
- 2
When steamed, shred the chicken into bite-sized pieces. Add 1/2 teaspoons of the fish sauce and mix well. Cover the container again and let cool.
- 3
Peel and de-vein the shrimp. Sprinkle and rub in a modest amount of sake (unlisted). Rinse in water to remove any dirt. Pat dry.
- 4
Heat the sesame oil in a frying pan. Sauté the shrimp. When it's about 80% done, add the ★ ingredients and cook thoroughly.
- 5
Remove roots from the bean sprouts. Pour water into a pot, soak the bean sprouts, and turn the heat on. Let boil for 30 second and drain in a colander.
- 6
Tear the lettuce and shiso into adequate sizes and combine.
- 7
Chop up the Chinese chives into 3-4 cm sized pieces.
- 8
Dish up the vegetables from Steps 5-7. Place the chicken and shrimp on top. Serve with the sweet chili sauce. Enjoy!
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