Spring rolls

  • 30 mins preparation
  • 30 mins cooking
  • Makes 40 Item
  • Print


Spring rolls
  • 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


Spring rolls
  • 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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