Vietnamese Chicken Spring Rolls
Moreish, healthy spring rolls. So easy to make and also a serious crowd pleaser!
- Makes : 6-8 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 15 mins
2 C (500 ml) chicken stock
4 chicken breast fillets
1 baby cabbage, thinly sliced or shredded
6 medium carrots, peeled and julienned with a mandoline
1 cucumber, halved and julienned with a mandoline
4 spring onions, thinly sliced diagonally
100 g bean sprouts
100 g unsalted peanuts, chopped
a handful of fresh coriander, roughly chopped
18–20 rice spring roll wrappers
½ C (125 ml) soy sauce
¼ C (60 ml) sweet soy sauce
1 Tbsp (15 ml) fish sauce
1 tsp (5 ml) chopped chillies
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) finely grated fresh ginger
Bring the chicken stock to the boil in a small saucepan and add the chicken fillets. Reduce the heat to a gentle simmer and cook for 15 minutes. Remove and allow to cool while prepping the veggies.
When the veggies are prepped, thinly slice the chicken fillets diagonally and set aside.
Mix all the dipping sauce ingredients together. Pour into a few dipping bowls and set aside.
Mix the veggies, nuts and coriander with the cooled chicken until evenly combined.
Place a 1 or 2 wrappers at a time in a large dish of cold water, for just a few seconds, then place onto a dishtowel to soften.
Add a heaped tablespoon of chicken mixture along the bottom edge of the wrapper, tuck in the sides and roll up tightly.
If making the spring rolls a few hours in advance, cover them with a damp dishtowel and keep them chilled in the fridge.
Serve the spring rolls with the dipping sauce.
• Instead of using chicken, try thinly sliced steak or, for a vegetarian version, only use vegetables.