Name: Spring rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 medium red capsicum (200g); 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 (chinese vermicelli, or cellophane noodles); 1 medium carrot (120g), cut into matchsticks; 1 tablespoon vietnamese mint, chopped coarsely; 500 gram buk choy, sliced finely; 1/4 cup (60ml) sweet chilli sauce; 1 tablespoon japanese soy sauce; 40 spring roll wrappers; peanut oil, for deep-frying

Ingredients

1 medium red capsicum (200g)

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 (chinese vermicelli, or cellophane noodles)

1 medium carrot (120g), cut into matchsticks

1 tablespoon vietnamese mint, chopped coarsely

500 gram buk choy, sliced finely

1/4 cup (60ml) sweet chilli sauce

1 tablespoon japanese 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.Heat half the oil in medium saucepan; 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.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Chop noodles coarsely.

5.Combine capsicum, carrot, chicken, onion mixture and noodles in large bowl with mint, buk choy and sauces.

6.Place 1 rounded tablespoon of 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 golden brown and cooked through; drain on absorbent paper.

8.Serve spring rolls with sweet chilli sauce.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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