Summer rolls for kids

Summer rolls for kids

45 Min. Active
45 Min. Total
133 kcal per piece
lactose-free, gluten-free
Nutritional value / piece: 133 kcal, Fat: 7 g, Carbohydrate: 8 g, Protein: 9 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Cooking spoon
  • Frying pan
  • Knife
  • Spatula
  • Tablespoon
  • Teaspoon
  • small bowl
  • Cutting board
  • deep plate
  • Kitchen scales

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

240 g tender chicken breast fillets
100 g toasted sesame seeds
1 egg
¼ tsp salt
oil, for frying

Summer rolls

1 carrot
½ cucumber
12 rice paper

Dip

½ bunch flat-leaf parsley
150 g plain yoghurt
2 tbsp toasted sesame seeds
¼ tsp salt
a little pepper

How it's done

The kids can help at the marked areas .

Chicken

240 g tender chicken breast fillets
100 g toasted sesame seeds
1 egg
¼ tsp salt
oil, for frying

Cut the chicken in half lengthwise. Empty the sesame seeds into a deep dish. Beat the egg in a deep dish. Salt the chicken, dip in the egg, toss in the sesame seeds, press down firmly.

Heat the oil in a non-stick frying pan, fry the chicken for approx. 3 mins. on each side.

Summer rolls

1 carrot
½ cucumber
12 rice paper

Peel the carrots, cut into sticks along with the cucumber. Place 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place a little of the cucumber, carrot and chicken in the middle of the rice paper. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients.

Dip

½ bunch flat-leaf parsley
150 g plain yoghurt
2 tbsp toasted sesame seeds
¼ tsp salt
a little pepper

Finely chop the parsley, mix with the yoghurt, sesame seeds, salt and pepper. Serve the dip with the summer rolls.

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