Vietnamese Chicken Spring Rolls with Peanut Sauce

vietnamese-spring-rolls-high-protein

Spring rolls were one of the best things I discovered when I went to Vietnam a few years ago.

Ingredients

1 small chicken breast (cooked – see video here)
3 mint leaves
5 basil leaves
a handful of rocket or lettuce
a few carrot and cucumber sticks
3 spring roll rice wrappers

for the sauce:
2 tbsp peanut flour
2 tbsp water
1 tsp brown sugar substitute
1 tsp fish sauce
1 tsp Sriracha sauce
a squeeze of lime (optional)

Method

  1. Firstly, finely chop the chicken breast and salad ingredients. Fill a bowl or pan large enough to fit the rice wrapper into with hot water. Mix all of the sauce ingredients together.
  2. Dip the first wrapper in the hot water for around 5 – 10 seconds, until it is starting to lose its stiffness.
  3. Lay the wrapper flat on a chopping board and add a third of the chicken salad mixture in the centre. Fold the sides inwards and then tightly roll it so that the filling ingredients are completely encased.
  4. Repeat steps 2 and 3 for the remaining two wrappers. Serve with the dipping sauce.

 

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