Vietnamese Chicken Spring Rolls

Image courtesy of Tegal

Coriander and mint adds a fresh Vietnamese flavour to these spring rolls. Chicken with crunchy snow peas, cucumber and capsicum makes it a filling and nutritious recipe and a lovely peanut sauce to give a bit of richness and saltiness.

Ingredients

• 1 cup Chicken - cooked and shredded

• 100g Snow pea sprouts

• 100g Mung bean sprouts

• 1 - 2 Carrot - grated or thinly sliced

• 1/2 Lettuce - finely shredded

• Coriander

• Rice paper rounds - 22cm diameter

• 2/3 cup Peanuts - roasted and crushed

• You can also use cucumber, spring onion and capsicum. Mint also adds a Vietnamese flavour.

How to Prepare

1. Place the chicken, snow pea sprouts, mung bean sprouts, carrot, lettuce and coriander on a tray for easy access.

2. Fill a large shallow container with warm water.

3. Dip a rice paper sheet in the water for 30 seconds or until soft (don’t soak for too long or it will tear). Drain on a paper towel.

4. Place the sheet on a clean work surface. Top with each of the ingredients from the tray.

5. Fold in the ends and roll up firmly to enclose the filling.

6. Repeat with the remaining sheets.

7. Serve with roasted peanuts.