Want to jazz it up? Add some fresh cilantro or fresh parsley to your summer rolls.
steps
Pat chicken fillets dry. Heat oil in a small pan over medium heat, fry the chicken fillets all over for about 5 minutes. Remove and let cool. Deglaze the pan with pineapple juice and 150 ml water, bring to a boil.
Break Soba Wok Style noodles in half, add with the veggie pack to the liquid, and simmer for 2–3 minutes until the liquid is nearly gone. Add Soba Wok Style Sauce and tomato paste, stir, and fry everything together until the liquid has fully evaporated. Let the noodles cool.
Meanwhile, finely shred the red cabbage. Cut pineapple into thin strips and slice the chicken fillet. Soak rice paper sheets in water as instructed, and let drain. Then place cabbage, pineapple, chicken fillet, and noodles in the centre. Fold the rice paper sheets over the filling and roll them up. Serve summer rolls with soy sauce for dipping.
