Name: Vietnamese chicken spring rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium red capsicum; 1 tablespoon peanut oil; 700 gram chicken breast fillets; 4 centimetre piece fresh ginger, grated; 2 clove garlic, crushed; 4 green onions, finely chopped; 100 gram bean thread noodles; 1 medium carrot, cut into matchsticks; 1 tablespoon coarsely chopped vietnamese mint; 500 gram bok choy, finely sliced; 1/4 cup (60 millilitres) sweet chilli sauce; 1 tablespoon light soy sauce; 40 spring roll wrappers; peanut oil, for deep-frying

Ingredients

1 medium red capsicum

1 tablespoon peanut oil

700 gram chicken breast fillets

4 centimetre piece fresh ginger, grated

2 clove garlic, crushed

4 green onions, finely chopped

100 gram bean thread noodles

1 medium carrot, cut into matchsticks

1 tablespoon coarsely chopped vietnamese mint

500 gram bok choy, finely sliced

1/4 cup (60 millilitres) sweet chilli sauce

1 tablespoon light soy sauce

40 spring roll wrappers

peanut oil, for deep-frying

Method

1.Halve capsicum, discard seeds and membrane; slice into very thin strips.

2.In a medium saucepan, heat half of the oil; cook chicken, in batches, until browned and cooked. Cool 10 minutes; shred finely.

3.Heat remaining oil in same pan; cook ginger, garlic and onion, stirring, about 2 minutes or until onion is soft.

4.In a medium heatproof bowl, meanwhile, place noodles, cover with boiling water; stand until just tender, drain. Coarsely chop noodles.

5.In a large bowl, combine capsicum, carrot, chicken, onion mixture and noodles with mint, bok choy and sauces.

6.Place 1 rounded tbsp of the mixture across edge of one wrapper; roll to enclose filling, folding in ends. Place on tray, seam-side down. Repeat with remaining mixture and wrappers; place on tray in single layer.

7.Heat oil in wok; deep-fry spring rolls, in batches, until browned lightly and cooked through. Drain on absorbent paper.

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