Summer rolls with Marans chicken and red cabbage

For the peanut sauce, combine the peanut butter, coconut milk, lime juice, curry paste, fish and soy sauce. Season to taste with salt and sugar. Finely chop the peanuts and sprinkle them with the sauce.

Finely chop the garlic for the Nuoc Nam Pha sauce. Peel the chili pepper, wash it, cut it in half lengthwise, remove the seeds and finely chop it. Mix the chili and garlic with the fish sauce, rice vinegar, lime juice, sugar, sesame seeds and 100 ml of water.

For summer rolls, finely pound star anise in a mortar. Season the chicken with salt, pepper and star anise. Heat the oil in a heat-resistant pan, fry the chicken breasts on medium heat for about 5 minutes on both sides until light brown. Sprinkle the meat with honey and cook in an oven heated to 180 degrees (gas 2-3, oven 160 degrees) on the 2nd shelf from the bottom for about 7 minutes (they should be ready, but still juicy). Remove the chicken from the oven, let it cool and tear or cut into small pieces.

Peel the red cabbage, chop it and cut it into very thin straws without a hard stem. Clean and wash the celery and onion and cut into pieces about 10 cm long. Set the celery leaves aside. Cut the celery into 1 mm thick cubes, the onion into small strips. Cut the avocado into quarters, peel and pit. Cut the flesh into strips 5 mm wide and sprinkle with lime juice.

Tear off the mint, Thai basil, coriander and celery leaves.

Soak 1 sheet of rice paper in cold water for about 10 seconds and spread evenly on a kitchen towel. Arrange the chicken breast, red cabbage, celery, onion, avocado, and green leaves in the middle of the bottom third of the rice paper. Fold the sides of the rice paper over the filling. Carefully and not too tightly, roll the filling in rice paper to make long rolls. In the same way, make another 15 rolls. Place the finished rolls side by side on a baking sheet lined with a slightly damp kitchen towel and cover with another slightly damp towel until serving. (The rolls should not touch each other or they may stick.)

Arrange summer rolls on a large platter or plates, serve with peanut sauce and Nuoc Nam Pha sauce.

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