Vietnamese Chicken Spring Rolls Recipe

Name: Vietnamese Chicken Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp peanut oil; 1 1/2 lb chicken breast fillets; 1 1/4 inch piece fresh ginger, grated; 2 cloves garlic, minced; 4 None spring onions, finely chopped; 3.5 oz bean thread noodles; 1 None medium red pepper, halved, seeded, cut into fine strips; 1 None medium carrot, cut into matchsticks; 1 tbsp coarsely chopped Vietnamese mint leaves; 18 oz bok choy, finely sliced; 1/4 cup sweet chili sauce; 1 tbsp light soy sauce; 40 None spring roll wrappers; None None peanut oil, for deep-frying

Servings: persons

1 tbsp peanut oil
1 1/2 lb chicken breast fillets
1 1/4 inch piece fresh ginger, grated
2 cloves garlic, minced
4 None spring onions, finely chopped
3.5 oz bean thread noodles
1 None medium red pepper, halved, seeded, cut into fine strips
1 None medium carrot, cut into matchsticks
1 tbsp coarsely chopped Vietnamese mint leaves
18 oz bok choy, finely sliced
1/4 cup sweet chili sauce
1 tbsp light soy sauce
40 None spring roll wrappers
None None peanut oil, for deep-frying

1
In a medium saucepan, heat 1/2 tbsp oil over high heat. Cook chicken, in batches, until browned and cooked through. Let cool for 10 mins then shred finely.
2
Add remaining oil to pan. Cook ginger, garlic and onions, stirring, for 2 mins, or until onions are soft. Set aside.
3
Meanwhile, in a medium heatproof bowl, soak noodles in boiling water until just tender. Drain then coarsely chop.
4
In a large bowl, combine pepper, carrot, chicken, onion mixture and noodles with mint, bok choy, chili sauce and soy sauce.
5
Place rounded tablespoonfuls of mixture along 1 edge of each wrapper. Roll up to enclose filling, folding in ends. Place on a baking tray, seam-side down.
6
Heat peanut oil in a wok to 350u00b0F. Deep-fry spring rolls, in batches, until browned lightly and cooked through. Drain on paper towels.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp peanut oil, 1 1/2 lb chicken breast fillets, 1 1/4 inch piece fresh ginger, grated, 2 cloves garlic, minced, and more.

Yes, Vietnamese Chicken Spring Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Chicken Spring Rolls

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