Rolled chicken

This recipe is always a great success as an appetizer or as a starter for dinner parties. Provided you prepare the ingredients in advance, it is generally possible to kidnap two or three guests to make the rolls in industrial quantities as the gluttons swallow them one after another. The enslaved guests will not complain as they can use their priviledged position to eat as much as they like (while the others shout where are the next rolls ??).
We would also like to state that these rolls are perfect to supplement the post-party breakfast after a much-deserved rest in the fridge, in the unlikely case they have not all been eaten.

The rice spring roll wrappers can be found in any asian grocery store or supermarket, but it is preferable to pick the mid-sized or large ones (and not the small ones used to make fried spring rolls). As for the pesto, prefer the versions that have a lot of parmesan and garlic.

Ingredients :

• Rice spring roll wrappers (round, at least 20cm in diameter)
• Chicken breast
• Pesto
• Balsamic vinegar or lemon juice
• Green onions
• Red or green pepper
• Sugar (brown if available)
• Hot chili (thai red for example)
• Black pepper

Instructions :

1. Boil a pot of water and boil the whole chicken breast for approximately 5mn. Cut slightly to check if the inside is not pink, otherwise continue the cooking for a few minutes.
2. Cool the chicken in cold water from the tap or in iced water.
3. Cut the chicken in thin slices of about 3cm (1.5 inch) long. Separate the white and green parts of the onions, and roughly cut the white part. In a large bowl, mix the white part of the onions, the chicken, pesto, vinegar (or lemon juice), chili peppers and sugar. Add black pepper and quite a lot of salt.
4. Cut in 3cm slices (1.5 inch) the peppers and the green part of the onions.
5. Put in one bown the peppers, in another bowl the onions and in a third bowl cold water.
6. For each roll, proceed as follows : Wet the whole surface of both faces of a rice wrapper. Rest the wrapper on a board (or plate). Put some green onions, some peppers and some chicken slices in a line at about 3/4 of the diameter of the wrapper (see drawing).
7. Roll two turns, and fold the right and left sides and continue rolling (see drawing).
8. Store the rolls one next to another (in layers if needed) in a flat dish. Don't worry about them touching each other, you will be able to separate them easily by pulling delicately.

The rolls are now ready, and can be served with a vinegar-sweet-hot sauce.