Name: Vietnamese chicken spring rolls with noodle salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram chicken breast fillets, thinly sliced; 2 cloves garlic, crushed; 2 tablespoon fish sauce; 1 lime, zest finely grated,juiced; 8 frozen spring roll wrappers, thawed; 1 cup bean sprouts; 1 small fresh red chilli, seeded, finely chopped; egg white, lightly whisked, to brush; vegetable oil, to deep-fry; 200 gram dried rice stick noodles; 1 lebanese cucumber, cut into ribbons; 1 1/2 cup shredded iceberg lettuce; 1/4 cup mint leaves; 1/3 cup bought vietnamese dipping sauce

Vietnamese chicken spring rolls with noodle salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

400 gram chicken breast fillets, thinly sliced

2 cloves garlic, crushed

2 tablespoon fish sauce

1 lime, zest finely grated,juiced

8 frozen spring roll wrappers, thawed

1 cup bean sprouts

1 small fresh red chilli, seeded, finely chopped

egg white, lightly whisked, to brush

vegetable oil, to deep-fry

200 gram dried rice stick noodles

1 lebanese cucumber, cut into ribbons

1 1/2 cup shredded iceberg lettuce

1/4 cup mint leaves

1/3 cup bought vietnamese dipping sauce

Method

1.Heat a wok or frying pan over high heat. Add chicken and garlic; stir-fry for 5 minutes or until browned and cooked through. Add fish sauce, zest and juice; stir-fry for 2 minutes or until heated.

2.Place spring roll wrappers on a clean work surface with a corner facing you. Distribute chicken mixture, sprouts and chilli equally along centre of each wrapper. Fold bottom corner of wrapper over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.

3.Heat oil in a wok or heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches, for 3 minutes or until golden. Using a slotted spoon, transfer rolls to paper towels.

4.Soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir noodles to separate strands. Drain. Combine cucumber, lettuce, mint and noodles in a bowl. Serve spring rolls with noodle salad and dipping sauce.

Use a vegetable peeler to cut cucumber into long thin ribbons.
Note

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