Vietnamese chicken spring rolls

vietnamese chicken spring rolls
40 Item



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.