Vietnamese Chicken Spring Rolls With Cilantro Sauce

4.5 from 2 ratings

A delicious low carb and healthy dish that you can serve at a buffet, take with you to a pot luck or snack on for lunch!. Also perfect to pop into a lunch box for a healthy school lunch. Vibrant with fresh Asian flavours, these rolls pack a real WOW punch!

Servings

servings

Ingredients

8 ounce chicken fillets
1/4 chinese cabbage
1/4 cucumber peeled raw
2 bird's eye chills (or hot chills)
2 tablespoon unsalted peanuts, toasted
16 rice papers
3 tablespoon cilantro - chopped
3 tablespoon mint - chopped
3 spring onions
2 cup chicken stock
1/2 cup cilantro
1 cup olive oil
2 tablespoon sesame oil
2 cloves of garlic
1 chili (med-hot)
1 teaspoon

Directions

Salt and pepper the chicken. Then poach it in barely simmering chicken stock until cooked through (about 10 minutes) Allow to cool then chop into small pieces. . 2. Prepare the veggies. Wash and shred the Chinese cabbage. Mince the chilies. Chop the mint and coriander. Chop the spring onions. Mix together in a large bowl with the toasted chopped peanuts. Add the chicken. 3. Cut the cucumber up into 2 inch matchsticks 4. Prepare a bowl of warm water 5. Dip 1 rice paper in the warm water and submerge completely. Leave for 30 seconds. Lift the rice paper carefully onto a clean board and smooth out (it can be quite easy to tear the rice paper so be careful) The rice paper should have gone see through now and be very malleable. 6. Place a matchstick of cucumber and add about 1tbsp of the chicken salad onto the rice paper, towards the edge closest to you. 7. Tightly wrap the end over the salad and cucumber then tuck in the sides and continue to roll into a tight cigar shaped roll. 8 Repeat with the rest of the salad
Add all the ingredients to your vitamix/blender and whiz until smooth.