Coconut and Chili Chicken Spring Rolls Recipe

1. 1

   Combine the coconut milk, fish sauce, lime juice and chili in a deep skillet over a medium heat.

2. 2

   Bring to a boil, add chicken breast and cover with a lid.

3. 3

   Reduce the heat to low and cook for 8-10 minutes.

4. 4

   Remove from pan and allow the chicken to cool then shred.

5. 5

   Soften rice paper round in warm water for 30 seconds.

6. 6

   Place on a dry clean towel.

7. 7

   Top with the chili, mint, green onion, shredded chicken and bean sprouts.

8. 8

   Fold rice paper and drizzle with reserved coconut milk sauce.

9. 9

   Garnish with some lime wedges.

10. 10

    Serve 12.

* Per serving · 4 servings · Values may vary.

No additional tips available.