Spring rolls with chicken

First of all, we cook the chicken breast, if it is not cooked yet. To do this, wash it and boil it in salted water until ready - for 40 minutes. After that, the breast should be cooled to room temperature. While the breast cools down, you can take vegetables, namely:

- my bell pepper and chili pepper, dry them, then cut out the stems and remove the seeds, cutting in half. Bulgarian pepper is cut into thin strips lengthwise, and chili pepper is cut into small pieces;

- wash the cucumber, dry it, cut off the tips and cut into thin and long strips along - like Bulgarian pepper;

- thoroughly wash lettuce leaves under running water and cut it into long strips;

- peel the garlic, then finely grate it on a grater;

- wash, dry and clean a piece of ginger, then also rub it on a fine grater.

Vegetables are ready - go to the cooled chicken - cut it into fibers with two forks.

After a small frying pan put on medium heat and heat. It should be dry - without a drop of oil or fat. Pour on sesame seeds and fry a little until golden and a pleasant aroma appears. Pour them into a plate and let cool. When this happens, grind the sesame seeds in a mortar with a pestle. Add grated garlic and ginger to them, mix everything well and pour rice vinegar. Add honey, soy sauce and sesame oil. We interfere well. It turns out a delicious sauce!

Pour warm water into a small bowl. Next, one by one, add sheets of rice paper to the water, wait 5-10 seconds, and then place them on a cutting board. On each leaf, add a little plosok of vegetables, chicken fibers, a little chopped chili pepper. We add it in the calculation so that it is enough for all 20 rice sheets and so that the sheet can wrap up.

Folding the spring rolls. They should keep well intact due to soaking in water.

We serve spring rolls on the table with sauce and enjoy!