Coriander and mint adds a fresh Vietnamese flavour to these spring rolls. Chicken with cunchy snow peas, cucumber and capsicum makes it a filling and nutricious recipe and a lovely peanut sauce to give a bit of richness and saltiness.
Ingredients
1 cup | Chicken, cooked, thinly sliced (Main) |
3 | Spring onions, trimmed and cut into matchsticks |
100 g | Snow peas, sprouts |
1 ½ | Telegraph cucumbers, halved crossways and cut into matchsticks |
½ | Capsicums, thinly sliced |
20 sprigs | Fresh coriander |
10 | Mint leaves |
8 | Rice paper rounds, 22cm diameter |
⅔ cup | Roasted peanuts, unsalted, to serve |
Peanut sauce
125 ml | Hoisin sauce |
4 Tbsp | Unsalted peanuts, crushed (Main) |
2 Tbsp | Rice wine vinegar |
2 Tbsp | Water |
1 ½ tsp | Chilli powder |
2 tsp | Fresh coriander, finely chopped |
Directions
- To make the peanut sauce, combine all the ingredients in a small bowl.
- Place the chicken, spring onions, snow pea sprouts, cucumber, capsicum, coriander and mint on a tray for easy access.
- Fill a large shallow container with warm water.
- Dip a rice paper sheet in the water for 30 seconds or until soft (don't soak for too long or it will tear). Drain on a paper towel.
- Place the sheet on a clean work surface and spoon a little peanut sauce along the centre. Top with 1/8 of each of the ingredients from the tray.
- Fold in the ends and roll up firmly to enclose the filling.
- Repeat with the remaining sheets. Serve with roasted peanuts