Easy Steamed Chicken and Vegetable Fresh Spring Rolls

1. 1

   Put the chicken tender on a plate, sprinkle on the sake, olive oil and salt and pepper, cover with plastic wrap and microwave for 1 to 2 minutes at 500 W.

2. 2

   Julienne the peppers into roughly 5 cm slices.

3. 3

   Slice the carrot thinly and cut it out into decorative shapes, then microwave for 30 seconds at 500 W.

4. 4

   Moisten the rice paper wrappers quickly, and put on a cutting board.

5. 5

   On top of the wrappers, line up the vegetables in a single horizontal line, line the chicken above this, and line the carrots below the vegetables.

6. 6

   Fold the top and bottom edges of the rice paper.

7. 7

   Start rolling from the end with the vegetables so that you roll the carrots last, and they will show through the paper and look nice.

8. 8

   Yogurt and sesame oil dressing for the spring rolls..

9. 9

   Rice Paper Made with Rice Flour.

* Per serving · 4 servings · Values may vary.

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