Name: Vietnamese spring rolls
Cook time: 85 min
Total time: 85 min
Ingredients: 1 red capsicum (200g); 1 carrot (120g); 1 tablespoon peanut oil; 700 gram chicken breast fillets; 4 centimetre piece fresh ginger (20g), grated; 2 clove garlic, crushed; 4 green onions, chopped finely; 100 gram bean thread noodles; 1 tablespoon finely chopped vietnamese mint; 500 gram buk choy, shredded finely; 1/4 cup (60ml) sweet chilli sauce; 1 tablespoon soy sauce; 40 spring roll wrappers peanut oil, for deep-frying; Chilli lime dipping sauce; 1/3 cup (80ml) sweet chilli sauce; 2 tablespoon lime juice; 3 green onions, chopped finely

Ingredients

1 red capsicum (200g)

1 carrot (120g)

1 tablespoon peanut oil

700 gram chicken breast fillets

4 centimetre piece fresh ginger (20g), grated

2 clove garlic, crushed

4 green onions, chopped finely

100 gram bean thread noodles

1 tablespoon finely chopped vietnamese mint

500 gram buk choy, shredded finely

1/4 cup (60ml) sweet chilli sauce

1 tablespoon soy sauce

40 spring roll wrappers peanut oil, for deep-frying

Chilli lime dipping sauce

1/3 cup (80ml) sweet chilli sauce

2 tablespoon lime juice

3 green onions, chopped finely

Method

1.Halve capsicum; discard seeds and membrane. Slice capsicum and carrot into paper-thin strips.

2.Heat half the oil in medium saucepan; cook chicken, in batches, until browned and cooked through. Cool 10 minutes; shred finely.

3.Cook garlic and onion, stirring, about 2 minutes or until onion is soft.

4.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand 2 minutes, drain. Chop noodles coarsely.

5.Combine capsicum, carrot, chicken, onion mixture and noodles in large bowl with mint, buk choy and sauces.

6.Place a rounded tablespoon of the mixture across edge of one wrapper; fold in ends then roll to enclose filling. Place on tray, seam-side down. Repeat with remaining mixture and wrappers, placing on tray in single layer.

7.Make chilli lime dipping sauce. Combine ingredients in small bowl.

8.Just before serving, heat oil in wok; deep-fry spring rolls, in batches, until golden brown and cooked through. Drain on absorbent paper; serve with dipping sauce.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%