Spring rolls with chicken and vegetables

1. In a bowl, combine the chicken with the sesame mayonnaise.
2. Cover the bottom of a deep plate with boiling water and immerse each of the rice sheets for 5 seconds. Drain and place on the work surface.
3. About 1 inch (2.5 cm) from the edge of a rice sheet, add a few strips of chicken, a little vegetable julienne, a little romaine lettuce and, if desired, a few mint leaves. Fold the sides of the rice sheet over the filling and roll tightly. Cover with a damp cloth and keep cool.
4. Make the rest of the rolls in the same way.

Peanut sauce:

Mix 45 mL (3 tablespoons) of hoisin sauce with 30 mL (2 tablespoons) of peanut butter, 5 mL (1 teaspoon) minced garlic, 2.5 mL (1 / 2 teaspoons) chili flakes and 80 mL (1/3 cup) water. Let cool for at least 15 minutes. If desired, garnish with crushed peanuts.

Recipe developed in partnership with Pratico-Pratiques:

http://www.pratico-pratiques.com/