Ingredients
- 1 chicken breast
- 4 rice wrappers
- 50 g of cooked rice vermicelli
- 1 small cucumber
- 1/2 orange carrot
- 1/2 purple carrot
- 3 radishes
- Edible flowers
- Olive oil
For the honey mustard sauce:
- Olive oil
- 1 tbsp of sweet Dijon mustard
- 1 tbsp of honey
- Salt
- Pepper
- 1 tsp of apple vinegar
Instructions
This recipe is made in partnership with Les Volailles Fermières d’Auvergne. Cut the carrots, cucumber and radishes into thin strips. In a saucepan of boiling water, cook the rice vermicelli for 1-2 minutes. Set aside. In a frying pan, heat a drizzle of olive oil and brown the chicken breast with pepper and salt. Cut the chicken into thin strips. Assemble the spring rolls: Soak a rice wrapper in hot water until soften. Remove from the water and place the wrapper on a damp cloth. Place the edible flowers on in the middle of the rice wrapper, followed by the orange and purple carrot strips, chicken breast, cucumber, rice vermicelli and radishes. Gently fold the side edges of the rice wrapper inward, then fold the uncovered upper part of the wrapper over the filling and tightly roll the wrapper. Cut the spring roll in half. Repeat for each rice wrapper cake and the remaining mixture. Place a small handful of arugula, then the spring rolls in the MB Original bento box. Serve the spring rolls with honey mustard sauce, roasted vegetables (zucchini, eggplant, radish) and fresh melon balls and almonds for dessert. Recipe and photo credit: Sabine Alphonsine – Partnership with Volailles Fermières d’Auvergne x monbento
