Vietnamese Chicken Spring Rolls

Name: Vietnamese Chicken Spring Rolls
Ingredients: 1 tbsp peanut oil; 1 1/2 lb chicken breast fillets; 1 1/4 inch piece fresh ginger, grated; 2 cloves garlic, minced; 4 None spring onions, finely chopped; 3.5 oz bean thread noodles; 1 None medium red pepper, halved, seeded, cut into fine strips; 1 None medium carrot, cut into matchsticks; 1 tbsp coarsely chopped Vietnamese mint leaves; 18 oz bok choy, finely sliced; 1/4 cup sweet chili sauce; 1 tbsp light soy sauce; 40 None spring roll wrappers; None None peanut oil, for deep-frying

14 ingredients

6 steps

Ingredients

1 tbsp peanut oil
1 1/2 lb chicken breast fillets
1 1/4 inch piece fresh ginger, grated
2 cloves garlic, minced
4 None spring onions, finely chopped
3.5 oz bean thread noodles
1 None medium red pepper, halved, seeded, cut into fine strips
1 None medium carrot, cut into matchsticks
1 tbsp coarsely chopped Vietnamese mint leaves
18 oz bok choy, finely sliced
1/4 cup sweet chili sauce
1 tbsp light soy sauce
40 None spring roll wrappers
None None peanut oil, for deep-frying

Directions

1

In a medium saucepan, heat 1/2 tbsp oil over high heat. Cook chicken, in batches, until browned and cooked through. Let cool for 10 mins then shred finely.
2

Add remaining oil to pan. Cook ginger, garlic and onions, stirring, for 2 mins, or until onions are soft. Set aside.
3

Meanwhile, in a medium heatproof bowl, soak noodles in boiling water until just tender. Drain then coarsely chop.
4

In a large bowl, combine pepper, carrot, chicken, onion mixture and noodles with mint, bok choy, chili sauce and soy sauce.
5

Place rounded tablespoonfuls of mixture along 1 edge of each wrapper. Roll up to enclose filling, folding in ends. Place on a baking tray, seam-side down.
6

Heat peanut oil in a wok to 350°F. Deep-fry spring rolls, in batches, until browned lightly and cooked through. Drain on paper towels.