Recipe from the website: www.750g.com

Serves 4

Ingredients

For Lemon-Roasted Chicken

• 2 tablespoons of apple cider vinegar
• Salt
• 2 tablespoons of olive oil
• 4 tablespoons of lemon juice
• 1 Greek-style yogurt
• 2 Chicken Breasts

For Spring Rolls

• 12 Rice Sheets
• 400 g of prepared sauerkraut

For the Apple Sauce

• 30 cl of chicken broth
• 5 cl of apple cider vinegar
• 15 g of salted butter with flower extract
• 2 tablespoons of sugar
• 2 Green Apples

Preparation

1. Place all the marinade ingredients in a dish, cover the chicken, wrap it in plastic wrap, and refrigerate for 2 hours (preferably 24 hours).
2. Remove the chicken, pat it dry thoroughly, wrap it in aluminum foil, and steam it for 10 minutes. Let it cool, then chop it coarsely in a food processor using the chopping blade.
3. Peel the apples, place the peels in a saucepan with the sugar and butter, and make a light caramel. Deglaze with the vinegar, reduce by two-thirds, add the broth, and add the cored and diced apples. Cook for about 10 minutes, then blend for 2 minutes. Strain through a sieve if desired.
4. Soak the rice paper sheets according to the package instructions, place sauerkraut and chicken inside, and roll them into spring rolls.
5. Cook in very hot grapeseed oil until all sides are browned.