Chicken and rice rolls with lime dip

Ingredients

• 2 breasts of Swiss chicken
• 1 tsp coriander seeds
• 1 tbsp rapeseed oil
• 2 baby cots
• 250 g cucumber
• 1/2 bunch coriander or Thai basil
• 8 rice leaves, 16 cm diameter
• 1 organic lime
• 1 dl soy sauce, reduced salt
• 3 tbsp ketchup
• 1 tsp harissa paste
• Salt & black pepper from the mill

Preparation

This is how the recipe works

1. Season the chicken breasts with ground coriander seeds, salt and pepper.
2. Heat oil in a frying pan. Fry the chicken breasts for 6-7 minutes on each side. Then cover and let it rest for 5 minutes.
3. Wash the lettuce, halve it lengthwise and cut into long strips.
4. Wash the cucumber and cut into fine stalks. Pluck coriander or Thai basil.
5. Place the rice leaves on a damp kitchen towel and brush with water. Let it rest for 3-4 minutes until the leaves are soft.
6. Cut the chicken breasts lengthways into very fine slices.
7. Cover the middle of the rice leaves with lettuce, cucumber, herbs and chicken breast strips. Roll up the leaves with the filling into a tight roll.
8. Peel the lime generously with a knife. Cut the pulp into fine cubes. Mix lime, soy sauce, ketchup and harissa paste in a bowl.
9. Halve the rice rolls diagonally in the middle and serve with the dip.