Recipe

Vietnamese spring rolls

The perfect starter dish; Vietnamese spring rolls from Australian Women's Weekly.

Nov 30, 2010 1:00pm
  • 1 hr 25 mins cooking
  • Makes 40 Item
    • Print
    Print

Ingredients

Vietnamese spring rolls
  • 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

Vietnamese spring rolls
  • 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.

The Latest from Food To Love