Healthy spring rolls with chicken breast and yogurt sauce

 

[Ingredients for 2 servings]

* Spring roll wrappers: 4

* Chicken breast fillets: 3

* Sake: 1/2 tablespoon

* Pea sprouts: 2/3 bag

* Shiso leaves: 4

* Salt and pepper: to taste

* Sesame oil: to taste

<Sauce>

* Onion (minced): 1/4

* Plain yogurt: 1 tablespoon

* Mayonnaise: 2 teaspoons

* Soy sauce: 1-1.5 teaspoons

* Wasabi paste: 1/2 teaspoon

<Dipping Sauce>

* Soy sauce: to taste

* Shichimi chili pepper: to taste

<Flour paste>

* Flour: 2 teaspoons

* Water: 1.5 tablespoons

[Preparation]

* Cut off the roots of the pea sprouts and cut them in half lengthwise. Cut off the stems of the shiso leaves and julienne them.

[Instructions]

1. Remove the sinews from the chicken breast fillets, place them in a heatproof container, sprinkle with sake, cover with plastic wrap, and heat in the microwave for 1 minute 30 seconds to 2 minutes. Once cooled slightly, shred the chicken into pieces that are easy to roll.

2. Heat sesame oil in a frying pan over medium heat and sauté the pea sprouts until wilted. In a bowl, combine the ingredients for the sauce, (1), pea sprouts, and shiso leaves, mix well, and season with salt and pepper.

3. Place (2) on a spring roll wrapper and roll it up, sealing the end with the ingredients for the flour paste.

4. Heat sesame oil in a frying pan over medium heat and cook (3) until both sides are nicely browned. Serve on a plate with the sauce ingredients.