Refreshing spring rolls for a humid night from Marcus Wareing’s Nutmeg and Custard.
Chicken breast baked in foil with soy sauce and sweet chilli sauce, shredded with iceberg lettuce, fresh herbs (basil, parsley, mint), sliced avocado, pickled ginger and roasted peanuts, all wrapped up in a rice paper parcel.
Peanut dipping sauce made with peanut butter, soy, sweet chilli sauce and onion.
The finished results – well, don’t expect delicate little rolls after three hours of kiteboarding! I was starving and didn’t have the patience to make ten elegant creations – I stuffed my filling into six slightly saggy bruisers instead. The taste was super though – a refreshing combination of fresh herbs, crunchy nuts and iceberg, the avocado and wrapper melting in the mouth and the sweeter chicken and peanut sauce bringing all the flavours together.
