Chicken spring rolls
Chef’s tip: Use a mandolin to julienne vegetables more easily.
Variation: Replace chicken with shrimp or tofu.
Chicken spring rolls
Print RecipeIngredients
- 150 g Rice vermicelli noodles
- 300 g Thin chicken strips, cooked
- 2 Green onions snipped
- 30 ml Sesame oil
- 8 Rice wrappers
- 8 Boston lettuce leaves
- 1 Ripe mango julienned
- 2 Mini cucumbers julienned
- 1 Daikon julienned
- 1 Red pepper julienned
- 45 ml Fresh cilantro
- 45 ml Fresh mint
Instructions
- Bring a pot of salted water to a boil.
- Add rice vermicelli and boil for about 1 minute. Drain and then rinse with cold water. Pat dry if necessary. Set aside.
- Combine chicken, green onions, and sesame oil in a bowl.
- Fill a large bowl with cold water and submerge a rice wrapper quickly to soften it. Place it on a clean work surface.
- Lay a lettuce leaf in centre of rice wrapper.
- Cover a third of rice wrapper with chicken mixture.
- Add a little rice vermicelli.
- Add some julienned mango, cucumber, daikon, and red pepper.
- Garnish with cilantro and mint leaves.
- Roll rice wrapper to middle, fold in sides, and continue rolling into a roll.
- Repeat process with the 7 remaining rice sheets.
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