Chicken Salad Rolls with Japanese Sesame Sauce

This morning I met my friend at a Korean supermarket.  We talked a lot about the Bonfire night and both of us enjoyed the spectacular firework display.  She said she had barbecue lunch during the last two weekends.  She wants to have some simple and healthy food.  Then I suggested her using rice paper to make veggie rolls for her lunch.  I hope she likes them!

The weather has changed so suddenly.  I lost my appetite after I got sick for the flu since Monday.  I feel better after eating four chicken salad rolls with sesame sauce and a bowl of minced beef congee.  This is a delicious and simple recipe that came at the perfect time.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve: 1

Ingredients:

-         100g chicken fillet

-         4 pieces of rice paper

-         ¼ tsp ginger powder

-         ¼ tsp garlic powder

-         ½ tsp light soy sauce

-         ¼ tsp sugar                                  

-         70g cucumber (finely sliced/ julienne)

-         50g carrot (finely sliced/julienne)
-         4 slices of lettuce 

-         1-1.5 cup of warm drinking water

Sauce:

-         1 tbsp Japanese sesame sauce (light)

-         1 tsp drinking water

-         ½ tsp soy sauce

-         ¼ tsp sugar

-         a pinch of white sesame seed

Method:

1.	Preheat the steamer.
2.	Season the chicken with ginger powder, garlic powder, light soy sauce and sugar for 10 minutes.  Then put the meat on the steamer tray and steam it for 8 minutes.  Take out the meat and let it cool down.  Then tear the meat into bite-sized strips and set aside.
3.	In a small mixing bowl, mix all the ingredients of sauce well.  Set aside.
4.	Place a piece of rice paper in a place with warm drinking water until a bit tender.  Divide the carrot, cucumber and the meat in four equal portions.
5.	Wrap the roll: soak the rice paper in a large plate of warm water for 10 seconds until a bit tender.  Lay the rice paper on a board or a flat surface; place one piece of lettuce, one portion of carrot, meat and cucumber in the middle of rice paper.  Then put a tea spoon of sauce on top of the filling.  Fold the bottom of the rice paper to cover the filling. Then tuck and roll the rice paper from right to left as tightly as possible.
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	NOTE: As the rice paper is very delicate, do not soak them too longer or they will break apart. Do not soak all rice paper in advance.  It is better to soak one at a time when it is ready to be used.