Served with a fragrant dipping sauce redolent of chilli, ginger and soy, these spring rolls can easily be tweaked to please vegetarian or vegan tastes.
Total Time
30min
5.0
2 Ratings
Author: East After Noon
Servings:
10
Ingredients
•
10
Rice Paper Wrappers
•
3
Chicken Breasts
•
1
can
(13.5 fl oz)
Coconut Milk
•
2
Large
Carrots
, julienned, peeled
•
1
Small
Red Cabbage
, thinly sliced
•
2
Nori Sheets
, thinly sliced
•
1
handful
Fresh Cilantro
•
1
handful
Rice Noodles
•
1
Red Chili Pepper
, finely sliced
•
2
Tbsp
Black and White Sesame Seeds
•
1
Tbsp
Fish Sauce
•
1
Tbsp
Sesame Oil
•
1
Tbsp
Light Soy Sauce
•
1/2
Lime
, juiced
•
1
tsp
Brown Sugar
•
1/2
tsp
Fresh Ginger
, grated, freshly grated
•
2/3
cup
Water
•
to taste
Red Chili Peppers
, sliced
•
to taste
Scallions
, thinly sliced
or Coriander leaves
Cooking Instructions
1.
Pour the Coconut Milk (1 can) into a pot, to fill it about halfway. Place the Chicken Breasts (3) into the coconut milk and cover with the lid. Poach over medium heat for 15 to 12 minutes or until the chicken is cooked through and no longer pink.
2.
Remove chicken from the coconut milk and using two forks, shred the chicken into long fine strands.
3.
Pour over boiling water over rice vermicelli noodles (1 handful) and cover to allow to steam for 10 minutes or until soft. Drain and allow to cool slightly.
4.
Arrange the Red Cabbage (1), Carrots (2), Nori Sheets (2), Red Chili Pepper (1), Rice Noodles (1 handful), and shredded chicken on a board, ready at hand.
5.
In a shallow dish, soak the Rice Paper Wrappers (10) two at a time in cold water before carefully lifting them out and laying flat on to a clean kitchen towel.
6.
Take a pinch of each of the fillings and place on the far left-hand side of the wrapper. Tuck in the sides to close off the ends of the spring roll and carefully roll the filling over, keeping the wrapper snug around it. To seal it off, simply dab a little water along the end.
7.
To make the sauce, combine Fresh Cilantro (1 handful), Fish Sauce (1 Tbsp), Sesame Oil (1 Tbsp), Light Soy Sauce (1 Tbsp), juice from Lime (1/2), Brown Sugar (1 tsp), Fresh Ginger (1/2 tsp), Water (2/3 cup), Red Chili Peppers (to taste), and Scallions (to taste). Refrigerate until needed.
8.
When ready to serve, sprinkle the spring rolls with a scattering of toasted Black and White Sesame Seeds (2 Tbsp), Scallions (to taste) and dunk into the ice-cold dipping sauce. Enjoy!
Nutrition Per Serving
CALORIES
190
FAT
10.3 g
PROTEIN
12.6 g
CARBS
15.1 g
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