Chicken & asparagus summer rolls
Grilled chicken marinated in kimchi sauce, crisp asparagus with spring onions—wrapped in rice paper and served with a creamy, spicy dip. Light, satisfying and perfect for sharing.
Preparation
Step 1
200 g chicken breasts – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp vegetable oil
Cut the chicken fillet into thin strips. Mix with the Kikkoman Kimchi Chili Sauce, vegetable oil and Kikkoman Soy Sauce. Let stand for about 15 minutes, then fry in a pan until golden brown. Set aside to cool.
Step 2
1 tsp butter – 1 shallot – 4 eggs – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 pinch of pepper – 2 tbsp spring onion, chopped
Heat the butter in a frying pan. Chop the shallot. Whisk the eggs in a bowl. Season with the Kikkoman Soy Sauce and pepper. Add the shallot to the pan and fry for 1 minute. Pour in the eggs and fry until softly scrambled, taking care not to let them dry out. Sprinkle with the spring onions and set aside to cool.
Step 3
8 green asparagus spears – 8 sheets of rice paper – 20 g rocket salad
Clean the asparagus and break off the hard ends. Blanch in salted boiling water for 2 minutes, then immerse briefly in cold water. Soak the rice paper sheets in warm water and gently pat each sheet dry. Place the rocket, eggs, asparagus and chicken on each sheet and roll up tightly.
Step 4
2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp cream – 1 tsp lemon juice
Mix the Kikkoman Kimchi Chili Sauce, cream and lemon juice in a bowl until smooth. Serve the summer rolls with the creamy dip.
Tip:
You can serve the summer rolls cold or lightly pan-fried with Kikkoman Sesame Oil.
Recipe-ID: 1527
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200 g chicken breasts – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp vegetable oil
Cut the chicken fillet into thin strips. Mix with the Kikkoman Kimchi Chili Sauce, vegetable oil and Kikkoman Soy Sauce. Let stand for about 15 minutes, then fry in a pan until golden brown. Set aside to cool.
1 tsp butter – 1 shallot – 4 eggs – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 pinch of pepper – 2 tbsp spring onion, chopped
Heat the butter in a frying pan. Chop the shallot. Whisk the eggs in a bowl. Season with the Kikkoman Soy Sauce and pepper. Add the shallot to the pan and fry for 1 minute. Pour in the eggs and fry until softly scrambled, taking care not to let them dry out. Sprinkle with the spring onions and set aside to cool.
8 green asparagus spears – 8 sheets of rice paper – 20 g rocket salad
Clean the asparagus and break off the hard ends. Blanch in salted boiling water for 2 minutes, then immerse briefly in cold water. Soak the rice paper sheets in warm water and gently pat each sheet dry. Place the rocket, eggs, asparagus and chicken on each sheet and roll up tightly.
2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp cream – 1 tsp lemon juice
Mix the Kikkoman Kimchi Chili Sauce, cream and lemon juice in a bowl until smooth. Serve the summer rolls with the creamy dip.
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